{
    "id": 5288,
    "date": "2025-12-05T23:33:15",
    "date_gmt": "2025-12-05T23:33:15",
    "guid": {
        "rendered": "http:\/\/edenshealth.de\/?page_id=5288"
    },
    "modified": "2026-09-17T15:25:37",
    "modified_gmt": "2026-09-17T15:25:37",
    "slug": "dill-anethum-graveolens",
    "status": "publish",
    "type": "page",
    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/dill-anethum-graveolens\/",
    "title": {
        "rendered": "Dill (Anethum graveolens)"
    },
    "content": {
        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/dill-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Dill (Anethum graveolens)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Umbellifers<small>Apiaceae - such as fennel, anise, parsley<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Leaves and fruits<small>Fresh dill tips, dried dill seeds<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Green, fresh, slightly anise-like<small>the seeds stronger, like caraway<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Western Asia, Mediterranean<small>today in every garden from Scandinavia to Russia<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Recognized for<\/div>\n<div class=\"v\">Bloating, digestion<small>Commission E for Fruits<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Do not confuse<\/div>\n<div class=\"v\">with fennel greens<small>similar, but fennel tastes sweeter and stronger.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Leaves raw and as a finishing touch, seeds for pickling and tea. At home with cucumber, yogurt, fish and potatoes \u2013 the Nordic answer to basil.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The cucumber herb of the North<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-dill.jpg\" alt=\"Frischer Dill Bund\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In Old Norse, dill means &quot;to soothe&quot; - and that was precisely its first purpose: as a tea for infants with stomach aches, long before it became a cucumber.<\/p>\n<p class=\"ea-drop\">Dill originates from Western Asia and the Mediterranean region; Egyptians, Greeks, and Romans used it as a spice and sedative. It spread to Central and Northern Europe via monasteries and became more common there than in the south. In Scandinavia, Poland, Russia, and the Baltic states, dill is now the quintessential culinary herb: used with fish, potatoes, cucumbers, soups, and quark. Germans know it primarily from pickle jars.<\/p>\n<p>The plant is an annual, grows up to one meter tall, and blooms with yellow umbels. In the garden, it self-seeds wherever it falls. There are two harvests: the delicate green shoots (&quot;dill tips&quot;) before flowering and the brown, flat fruits (&quot;dill seeds&quot;) afterward. Both smell of dill, but differently\u2014the shoots are green and fresh, the seeds warmer and more caraway-like.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What dill does for you<\/h2>\n<p class=\"ea-drop\">Dill is a <strong>Belly herb for sensitive people.<\/strong> Its seeds have an effect similar to fennel and caraway \u2013 only milder: The essential oil, containing carvone and limonene, relaxes the intestinal muscles, relieves bloating, and stimulates digestion. For centuries, dill seed tea was the primary remedy for colic in infants; the English &quot;Gripe Water&quot; is based on it.<\/p>\n<p>The German Commission E has recognized dill seeds as a remedy for digestive problems. In addition, it has a mildly calming effect, which gave the herb its name, and its fresh greens are rich in vitamin C, calcium, and iron \u2013 a bunch of dill in a salad is more than just decoration.<\/p>\n<p>To be honest, dill is primarily an herb that lightens the taste of food: fish, cucumber, yogurt, potatoes \u2013 anything fresh and cool is made more balanced with dill, without becoming heavy. Don&#039;t expect dramatic effects; the subtle ones are reliable.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>2<\/b><span>Harvest: the greens before flowering, the seeds afterwards.<\/span><\/div>\n<div class=\"ea-zahl\"><b>3\u20134 %<\/b><span>The essential oil content in the fruit is ten times higher than in the leaf.<\/span><\/div>\n<div class=\"ea-zahl\"><b>1 tsp<\/b><span>Seeds for 250 ml of tea against bloating<\/span><\/div>\n<div class=\"ea-zahl\"><b>\u201e&quot;dilla&quot;\u201c<\/b><span>Old Norse for calming - the origin of the name<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the leaf and seed<\/h2>\n<p>The fruits contain three to four percent essential oil with <strong>Carvon<\/strong> (the scent of caraway) and <strong>Lemons<\/strong>; the leaf oil has a different composition, with <strong>Phellandres<\/strong> and <strong>Dillether<\/strong> - the substance that gives dill tips their distinctive green scent. That&#039;s why you can&#039;t swap seeds and leaves.<\/p>\n<p>Fresh dill provides significant amounts of vitamin C, beta-carotene, calcium, iron, and manganese; the seeds also contain calcium like almost no other spice. Flavonoids (quercetin, kaempferol) and coumarins complete the nutritional profile.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes dill stronger<\/h2>\n<p>Dill is a cooling herb: it belongs with everything that is fresh, sour, milky or comes from water.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">The classic<\/span><\/p>\n<div class=\"mit\">with <i>Cucumber &amp; Yogurt<\/i><\/div>\n<p>Tzatziki, cucumber salad, cold cucumber soup: dill and cucumber are the summer couple, yogurt is the mediator.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fish<\/span><\/p>\n<div class=\"mit\">with <i>Salmon, lemon &amp; mustard<\/i><\/div>\n<p>Gravlax, dill-mustard sauce, marinated fish: dill takes away the fishy taste and brings freshness.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">potatoes<\/span><\/p>\n<div class=\"mit\">with <i>Butter &amp; Salt<\/i><\/div>\n<p>New potatoes with dill butter - the simplest way to eat summer.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Insert<\/span><\/p>\n<div class=\"mit\">with <i>Mustard seeds &amp; garlic<\/i><\/div>\n<p>Pickles need dill flowers and seeds: they provide aroma and keep the brine clear.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">For the stomach<\/span><\/p>\n<div class=\"mit\">with <i>Fennel &amp; Caraway<\/i><\/div>\n<p>Dill seeds in tummy tea: milder than caraway, sweeter than fennel - the best choice for children.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Freshness<\/span><\/p>\n<div class=\"mit\">with <i>parsley &amp; chives<\/i><\/div>\n<p>Green sauce, herb quark, spring soup: the Nordic herbs, all raw, all at the end.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>cook along<\/i><\/div>\n<p>The aroma of the leaves is fleeting. Always use dill raw and last \u2013 cooked, it remains just grass.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>dry<\/i><\/div>\n<p>Dried dill tastes like nothing. Freezing it (chopped in oil) preserves the aroma.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not with <i>Rosemary, thyme, sage<\/i><\/div>\n<p>The Mediterranean resinous herbs overpower dill - two worlds.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not to <i>dark meat and tomato<\/i><\/div>\n<p>Pot roast, rag\u00f9, Bolognese: dill belongs to light, cool, fresh dishes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not that <i>Oil internally<\/i><\/div>\n<p>Dill oil is concentrated; tea and herb are the safer forms.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not at <i>Apiaceae allergy<\/i><\/div>\n<p>Cross-reactions with celery, carrot, fennel and mugwort are possible.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Gravlax<\/span><span class=\"w\">Marinate salmon with salt, sugar, pepper and a bunch of dill for 48 hours - slice thinly.<\/span><\/li>\n<li><span class=\"g\">Tzatziki<\/span><span class=\"w\">Cucumber, yogurt, garlic, dill, olive oil, salt - the Greek summer.<\/span><\/li>\n<li><span class=\"g\">Pickles<\/span><span class=\"w\">Place dill blossoms, mustard seeds, garlic and horseradish leaf in a jar - let it steep for two weeks.<\/span><\/li>\n<li><span class=\"g\">Dill and mustard sauce<\/span><span class=\"w\">Mustard, sugar, vinegar, oil, lots of dill - for gravlax and potatoes.<\/span><\/li>\n<li><span class=\"g\">potato salad<\/span><span class=\"w\">Nordic style: with yogurt, cucumber and dill instead of mayonnaise.<\/span><\/li>\n<li><span class=\"g\">Borscht<\/span><span class=\"w\">A bunch of chopped dill sprinkled over the finished beetroot soup - without it it&#039;s not borscht.<\/span><\/li>\n<li><span class=\"g\">Dill potatoes<\/span><span class=\"w\">New potatoes, butter, salt, dill - that&#039;s all you need.<\/span><\/li>\n<li><span class=\"g\">Fish soup<\/span><span class=\"w\">Finnish Lohikeitto: Salmon, potato, cream, dill.<\/span><\/li>\n<li><span class=\"g\">Dill seed tea<\/span><span class=\"w\">1 teaspoon of crushed seeds, steep for 10 minutes - against bloating.<\/span><\/li>\n<li><span class=\"g\">Herb butter<\/span><span class=\"w\">Dill, lemon zest, salt in butter - on fish and bread.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Treat dill like flowers: buy it fresh, place it in water, use it within two days, or freeze it chopped. The seeds keep for years \u2013 and a bed of dill in the garden will self-seed every year.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Dill seed tea for bloating<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Dill seed tea<\/h3>\n<ol>\n<li>Crush 1 teaspoon of dill seeds in a mortar.<\/li>\n<li>Pour 250 ml of boiling water over it, cover and let it steep for 10 minutes.<\/li>\n<li>Strain, drink warm \u2013 after meals or for stomach aches.<\/li>\n<li>For infants only after consulting a pediatrician, then highly diluted and given by the spoonful.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Bloating, fullness, mild abdominal cramps, nervous stomach. The gentle alternative to fennel and caraway \u2013 also traditionally used by breastfeeding mothers to relieve colic in their babies.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Two to three cups a day. Never take bottled dill oil internally; the accepted dose is about 3 g of fruit daily.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>As <strong>Shatapushpa<\/strong> (\u201eOne Hundred Flowers\u201c) is a Vata-reducing herb for digestion and women&#039;s health: for bloating, colic, and to promote milk production \u2013 as a tea and in food. The seeds are chewed after meals.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p><strong>Shi Luo Zi<\/strong>, Dill seed is a mild warming remedy: it moves Qi, dispels cold from the stomach, and helps with loss of appetite and flatulence. It doesn&#039;t play a major role, but it&#039;s there \u2013 similar to fennel.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Allergy:<\/strong> Cross-reactions in umbellifer allergy (celery, carrot, fennel, mugwort).<\/li>\n<li><strong>Essential oil:<\/strong> Never diluted internally, externally - can make the skin sensitive to light.<\/li>\n<li><strong>Pregnancy:<\/strong> Dill in food is safe; avoid high-dose seed preparations, as they are considered to mildly induce labor.<\/li>\n<li><strong>Infants:<\/strong> Dill tea only after consulting your pediatrician - for colic, there are ready-made preparations with safe dosage.<\/li>\n<li><strong>Collect:<\/strong> Do not confuse wild dill with poisonous umbellifers (fool&#039;s parsley, hemlock) - dill definitely smells like dill.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/fenchel-foeniculum-vulgare-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">fennel<\/span><span class=\"d\">The stronger brother in the belly tea.<\/span><\/a><a href=\"\/en\/wiki-archiv\/petersilie-petroselinum-crispum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Parsley<\/span><span class=\"d\">The partner in green sauce and herb quark.<\/span><\/a><a href=\"\/en\/wiki-archiv\/senfkoerner-sinapis-alba\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Mustard seeds<\/span><span class=\"d\">Together in a pickle jar.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Fennel tea<\/span><span class=\"d\">For the belly tea mixture.<\/span><\/a><a href=\"\/en\/product\/leinoel\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Linseed oil<\/span><span class=\"d\">Served cold with quark and potatoes with dill.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">About gravlax and potatoes.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Commission E: Monograph <em>Anethi fructus (dill fruits)<\/em>, Federal Gazette 1990 - Digestive problems.<\/li>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016.<\/li>\n<li>Jana S, Shekhawat GS. <em>Anethum graveolens: An Indian traditional medicinal herb and spice.<\/em> Pharmacognosy Reviews 2010; 4(8): 179\u2013184.<\/li>\n<li>USDA FoodData Central: <em>Dill weed, fresh<\/em> and <em>Spices, dill seed<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
        "protected": false
    },
    "excerpt": {
        "rendered": "<p>Dill (Anethum graveolens) Familie Doldenbl\u00fctlerApiaceae - wie Fenchel, Anis, Petersilie Verwendet wird Bl\u00e4tter und Fr\u00fcchteDillspitzen frisch, Dillsamen getrocknet Geschmack Gr\u00fcn, frisch, leicht anisartigdie Samen kr\u00e4ftiger, nach K\u00fcmmel Herkunft Vorderasien, Mittelmeerheute in jedem Garten von Skandinavien bis Russland Anerkannt f\u00fcr Bl\u00e4hungen, VerdauungKommission E f\u00fcr die Fr\u00fcchte Nicht verwechseln mit Fenchelgr\u00fcn\u00e4hnlich, aber Fenchel schmeckt s\u00fc\u00dfer und st\u00e4rker<\/p>",
        "protected": false
    },
    "author": 1,
    "featured_media": 6939,
    "parent": 5278,
    "menu_order": 0,
    "comment_status": "closed",
    "ping_status": "closed",
    "template": "",
    "meta": {
        "footnotes": ""
    },
    "class_list": [
        "post-5288",
        "page",
        "type-page",
        "status-publish",
        "has-post-thumbnail",
        "hentry"
    ],
    "_links": {
        "self": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages\/5288",
                "targetHints": {
                    "allow": [
                        "GET"
                    ]
                }
            }
        ],
        "collection": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages"
            }
        ],
        "about": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/types\/page"
            }
        ],
        "author": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/users\/1"
            }
        ],
        "replies": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/comments?post=5288"
            }
        ],
        "version-history": [
            {
                "count": 8,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages\/5288\/revisions"
            }
        ],
        "predecessor-version": [
            {
                "id": 9736,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages\/5288\/revisions\/9736"
            }
        ],
        "up": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/pages\/5278"
            }
        ],
        "wp:featuredmedia": [
            {
                "embeddable": true,
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/media\/6939"
            }
        ],
        "wp:attachment": [
            {
                "href": "https:\/\/edenshealth.at\/en\/wp-json\/wp\/v2\/media?parent=5288"
            }
        ],
        "curies": [
            {
                "name": "wp",
                "href": "https:\/\/api.w.org\/{rel}",
                "templated": true
            }
        ]
    }
}