Dill

INFUSION (fruit infusion): 2–3 g (approx. 1 tsp) freshly bruised dill fruits in 200 ml boiling water, covered, steep 10 min, strain. 3 cups daily, preferably after meals or when symptoms arise. Kommission E positive verdict (1990) for dill fruits in dyspeptic complaints and flatulence. Crush fruits lightly before brewing (mortar or back of spoon) to release essential oils. Use freshly prepared — do not steep for hours as volatile compounds escape.

Dry amount

2–3 g

Doses per day

3×

Max duration

4 weeks

MILD INFANT DILL TEA: 1–2 g lightly bruised dill fruits in 200 ml boiling water, covered 5 min only (shorter than adult tea to keep oil content lower), cool to drinking temperature, strain. Infants (> 6 months): 1–2 teaspoons lukewarm, up to 3× daily. Traditional European folk use for infant colic and flatulence (belly pain). Note: persistent colic or excessive crying always warrants paediatric consultation. No concentrated essential oils for infants.

Dry amount

1–2 g

Doses per day

3×

Max duration

2 weeks

DILL HERB TEA: 2–4 g dried dill herb (stems and leaves) or a large bunch of fresh dill in 250 ml hot (not boiling) water, steep 5–8 min, strain. 2× daily, preferably before meals to stimulate appetite. Folk use for loss of appetite, mild liver stimulation and cholagogue effects. Herb (leaf/stem) tea contains considerably less essential oil than fruit infusion — milder. ESCOP notes traditional use of the herb as a stomachic.

Dry amount

2–4 g

Doses per day

2×

Max duration

3 weeks

TINCTURE from dill fruits (DER 1:5 in 40–60 % ethanol): 1–2 ml (~20–40 drops) 3× daily in water, preferably after meals. Home preparation: 10 g coarsely bruised dill fruits in 50 ml 45 % ethanol, macerate 2–3 weeks at room temperature in the dark, shake occasionally, strain, store in dark bottle. Traditional alternative to tea — concentrated extract; not for infants, children under 6, or persons avoiding alcohol.

Liquid amount

1–2 ml

Doses per day

3×

Max duration

4 weeks

KITCHEN AND PREVENTION: Dill fruits (often mislabelled 'dill seeds') used as a spice in bread dough, pickle brine, fish marinades, sauerkraut and cheese. Simple use: lightly toast fruits in a dry pan (more aromatic), bruise coarsely and add as seasoning. Daily culinary doses act as a mild carminative, digestive aid and appetite stimulant — without dosing concerns. Classic use in Scandinavian, Eastern European and Arab cuisine. Dill pickle brine also contains active constituents (carvone) and is a traditional folk remedy for flatulence.

FRESH HERB (kitchen): Freshly harvested dill herb, finely chopped and added to fish, potatoes, quark, cucumber salad or cold sauces. Never cook (aromas volatile) — add just before serving. Alternatively freeze into herb butter (dill butter) or infuse into oil (dill oil). Drying causes significant aroma loss — prefer fresh or frozen. In folk medicine, fresh dill herb is mildly sleep- and calm-promoting (carvone), hence 'good-night tea' with fresh dill is known in some regions.

DILL ESSENTIAL OIL (use diluted only — NEVER neat internally or on mucous membranes): Food-grade dill essential oil (Anethum graveolens — fruit oil, not the milder herb oil) can be used in very small amounts (1–2 drops dissolved in a teaspoon of honey or neutral carrier oil) to support digestion. Commercially approved as a flavouring agent in foods (GRAS status USA / EFSA EU). Oral therapeutic use without medical supervision not recommended — dosing difficult to control, irritation possible. External: 1–2 drops dill oil in 10 ml carrier oil (e.g. jojoba) for a relaxing abdominal massage for flatulence.