Dill
Dill, Dill, Aneth, Eneldo, Anethum graveolens, Suva (सुवा)
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.
Dill leaves support digestion, ease bloating, and help calm Vata-related anxiety or restlessness.
Dill leaves are light and cooling, mildly balancing for Pitta without aggravation.
Dill leaves stimulate digestion and help reduce heaviness, supporting Kapha balance.
Rasa
pungent (katu), sweet (madhura)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
sweet (madhura)
Dhatu
Rasa, Rakta, Mamsa
Dill leaves can be used fresh or dried. Add at the end of cooking for flavor, or steep 1–2 tsp in hot water for 5–10 minutes for a mild herbal tea. Seeds are stronger and can be used in pickling or stronger teas if needed.
The information provided refers to traditional Ayurvedic teachings and is intended for educational purposes only. It does not constitute medical advice and is not intended to diagnose, treat, cure, or prevent any disease.
