Dill (Anethum graveolens), or dill weed, is an easy-to-find and commonly used annual herb that is part of the celery (Apiaceae) family. Dill weed is native to the Mediterranean and southern Russia but can be grown in most parts of the world, including in North America.
The feathery green is often added to salads or soups, or used as a garnish. Some people also use dill to gain certain health benefits.
Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, dill may have several benefits for health, including protection against heart disease and cancer.
Dill is packed with micronutrients that provide health benefits. For example, a 100-gram serving of dill boosts your vitamin A intake. Vitamin A is a fat-soluble vitamin that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health. You’ll also get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection.
Dill is also a good source of fiber, folate (important for cell division and production of DNA), calcium for healthy bones, riboflavin for cell function and development, manganese, and iron.