Dill is an annual herb from the Apiaceae family, native to the Mediterranean and West Asia. Its feathery green leaves are used fresh or dried for culinary purposes and herbal preparations. In Ayurveda, dill leaves are valued for their light, calming, and digestive-supporting properties. They help soothe bloating, gas, and mild Vata imbalances. The leaves are gentle and cooling, making them suitable for daily use in teas, soups, salads, and as a seasoning. While the seeds are more pungent and warming, used mainly for pickling and stronger herbal infusions, the leaves provide a milder, refreshing flavor and gentle digestive support.