DILL

Molecular Weight: 0
Update Date: 2026-06-24 18:39:39

What is DILL?

Chemical properties

This aromatic, slender, annual herb grows approximately 30 to 120 cm (1 to 4 ft) tall. Native to the Orient, dill grows wild almost everywhere in southern Europe, Asia and Africa. The plant is cultivated in Europe, Pakistan, the United States, India and Japan. It has erect, cylindrical stems; alternate, finely dissected leaves; yellow, umbellate flowers; and elliptical fruits (diachenes). It flowers in June to July and yields fruit in September. The herb and fruit (seeds) are the parts used. Dill has a strong, fresh, somewhat spicy odor and a warm, slightly burning taste.

Occurrence

Dill is found throughout the world.

The Uses of DILL

In traditional herbal medicine, dill is used to relieve flatulence and infant colic. It is also reported to exert antispasmodic effects.

Aroma threshold values

Aroma characteristics at 1.0%: minty, sweet, green dill, herbal, cooling, leafy

Taste threshold values

Taste characteristics at 2.0 ppm: dill, minty, woody, vegetative, camphoreous, and herbal.

Properties of DILL

Odor	at 100.00 %. dill

Safety information for DILL

Computed Descriptors for DILL

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