Botanical name Anethum graveolens L
Synonyms Dill herb
Family Apiaceae
Source Leaves
Origin Bulgaria
Processing Method Steam Distillation
Color/Consistency A thin, colourless to pale yellow liquid that darkens over time.
Aromatic Summary / Note / Strength of Aroma A middle note of medium aroma, Organic Dill Weed Essential Oil is fresh and sweet with qualities similar to anise seed.
Blends With Dill Weed works well with other spice oils, Elemi, Peppermint, and Caraway.
Product Abstract
Modern dehydration practices ensure that the dill weed stays extremely green and flavorful, making this herb a colorful and tasty addition to many dishes. It has a light, sweet flavor that is best added to a dish right before serving. Dill weed is popular in Greek, Slavic and Turkish cooking for chicken casserole as well as recipes containing spinach, mushrooms and lamb. German cooking often uses it in dishes showcasing fish, poultry, eggs and cheese.
History
Dill is among the oldest cultivated herbs and has been found in Neolithic grave sites, ancient Greek and Roman ruins, and even the tomb of Amenhotep II, a Pharaoh of Egypt in the 11th century BC.
Harvesting/Extraction Information
Dill weed is preserved by drying the leaves, seeds or entire stem of the herb. Use pruners or sharp scissors when harvesting dill weed for drying. Cut just the leafy foliage or remove entire stems to dry for canning and seeds. Remove the stems when the seeds are brown and ripe.
Dill weed is preserved by drying the leaves, seeds or entire stem of the herb. Use pruners or sharp scissors when harvesting dill weed for drying. Cut just the leafy foliage or remove entire stems to dry for canning and seeds. Remove the stems when the seeds are brown and ripe.
Read more at Gardening Know How: Information On How To Harvest Dill And Drying Dill Weed and Dill Seeds https://www.gardeningknowhow.com/edible/herbs/dill/drying-dill.htm
Common Usage
Caution
Dilute before use; for external use only. May cause skin irritation in some individuals; a skin test is recommended prior to use. Contact with eyes should be avoided.
Key constituents
(þ)-Carvone 31.6–42.4%
a-Phellandrene 18.2–30.2%
(þ)-Limonene 22.5–24.9%
Anethofuran (dill ether) 5.6–6.6%
b-Phellandrene 2.3–3.3%
(E)-Dihydrocarvone 0.5–1.9%
(Z)-Dihydrocarvone 0.8–1.4%
p-Cymene 1.0–1.1%
Safety summary
Hazards Drug interaction.
Cautions (oral) Diabetes medication.
Our safety advice
We agree with the IFRA guideline of 1.2% for skin sensitization, but only for ()-carvone. Our dermal limit for (þ)-carvone is 23%, for toxicity. We recommend a human daily oral maximum dose of 12.5 mg/kg for carvone isomers. Therefore, dill weed oil requires no restriction.
Regulatory guidelines
The IFRA standard for either isomer of carvone in leave-on products such as body lotions is 1.2%, for skin sensitization. The Council of Europe (1992) has set an ADI of 1 mg/kg for carvone (isomer not specified). This is equivalent to a daily adult dose of 150–200 mg of dill weed oil.
Organ-specific effects
Adverse skin reactions Undiluted dill weed oil was not irritating to rabbit, pig or mouse skin; tested at 4% on 25 volunteers it was neither irritating nor sensitizing. It is non-phototoxic.
Cardiovascular effects Dill oil reduced blood glucose levels in both normal and alloxan-diabetic rats following sc injection at 27 mg/kg.
Systemic effects
Acute toxicity Dill weed oil acute oral LD50 in rats 4.04 mL/kg; acute dermal LD50 in rabbits>5 g/kg.
Carcinogenic/anticarcinogenic potential Dill weed oil induced chromosome aberrations in human lymphocytes and also was genotoxic in fruit flies. However, it significantly induced glutathione S-transferase activity in mouse tissues, as do (þ)-carvone, (þ)-limonene and anethofuran . (þ)-Carvone is not a rodent carcinogen; both carvone and (þ)-limonene display anticarcinogenic activity.
Drug interactions Antidiabetic medication, because of cardiovascular effects, above.
Comments Dill weed oil is widely used in canned pickles.
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