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Pagès has chosen to combine Dill with other plants in several of its herbal teas. Its acidulous taste brings originality and perfumes ideally our creations.

Dill, an aromatic plant with tangy notes



The word Aneth comes from the Latin "anethum" meaning "strong smell" or "fast growing". The English word "dill", which itself comes from the Norwegian word "dilla" which means to calm, to soothe.

Originating from the Mediterranean basin or Asia, Dill was first used by the Jewish people as a vegetable plant. Gradually, other civilizations became interested in the plant: the Iranians for culinary recipes, the Egyptians to cure their ailments, the Greeks and the Romans for its smell. It were the Romans who scattered the plant throughout Europe and made it an essential condiment for many cooks. In France, it is mainly found in the South of the country.

More than 5,000 years old, Dill has been the subject of stories such as that of Matthew's Gospel, around 1,500 years before Christ, in the Christian religion: "Woe to you, scribes and Pharisees hypocrites, who pay the tithe of mint, dill and cumin, but have abandoned the most important things in the law". ».



Name: Anethum graveolens
Family: Apiaceae
Type: aromatic plant


A herbaceous plant of the Apiaceae family (formerly known as Umbelliferae), Dill has a very pronounced and aniseed-like taste similar to that of Fennel (which is part of the same family). This is why Dill is known as "bastard fennel" or "false anise". In the language of flowers, Dill symbolizes protection and disbelief (because of its smell).

An annual plant with a smooth stem, Dill can measure from 8 to 150 cm. Its stems are hollow and striated. Its blue-green leaves are very thin and slender. They form like strips. During flowering (between July and August), its leaves form an umbel. It is a leaf arrangement in which the flower stems are all implanted at the same point on the stem. The flowers, on the other hand, take on a greenish-yellow colour. Sowing is done in April and May in open ground or in nurseries.

Dill generally grows on sunny and well-drained soils. It is important that this plant is planted away from the wind. Capable of resowing itself, Dill is a plant that is easy to maintain. It must be watered and pruned regularly to avoid a too rapid rise in seeds which leads to the death of the plant. It is usually planted in the spring and harvested the following year, from April to September. It is a plant that, despite its important need for sunshine, can withstand winter well. Its use is very favourable in a garden: it is said to help salads and cucumbers to grow! However, it should not be placed next to carrots that will not grow or next to fennel because cross-fertilization could occur.

Once harvested, it is better to remove the leaves from the Dill, rather than chop it up, to keep all its flavours and properties.

Very appreciated by pollinating insects such as bees, Dill is useful near the vegetable garden. It is a honey plant. The nectar of its flowers gives a honey of excellent quality. Dill honey is a Sicilian specialty.




Dill is grown as a condiment plant to season culinary preparations. Cooking is one of the main reasons why this plant is used in many countries: Germany, Hungary, Poland, Russia, Bulgaria, Romania, Scandinavia and India. Its leaves, fresh or dry, can be used to serve dishes such as salads, fish (especially salmon for gravlax preparation), meat (meatballs, blankets, pickles, pickles, grills, papillotes, etc.) and even cold soups. This plant is also found in soups, its original taste giving more character to beverages. Dill seeds are used to flavor liqueurs and jams. You can even eat them plain, chewing two or three seeds in the evening after a meal. This natural remedy is known to fight against headache.

Dill is an aromatic plant praised for its originality and freshness. This plant is therefore best enjoyed during the summer months in France.


It can also be used as an infusion, its taste blending perfectly with lemon or rockweed. Its acidulous flavour arouses the palate and its calming properties adapt very well to a relaxing drink.

Dill is also an ally of fragile nails. It is said that it is enough to bathe them for a few minutes in a Dill seed decoction to allow them to be more solid.


More comical, Dill was used to chase away evil spirits and witches in the Middle Ages. This plant was also used to regulate the effect of alcohol on people abusing alcohol or on overeating guests. It was Charlemagne in particular who recommended the use of the plant for this purpose but also because he appreciated its taste. The latter encouraged the cultivation of Dill in the royal lands. Finally, Dill has aphrodisiac properties and stimulates the brain: it maintains the body's heat and helps it generate more energy to boost its intellectual capacities.

Known as an aphrodisiac, it is said that Rasputin used Dill seeds in his bath water to make it easier to seduce women.



Dill would present various therapeutic virtues. Stomachic, digestive, calming... many are the adjectives that can characterize it.

Dill is known to have a positive effect on the digestive system and to prevent bloating. It was valuable when human food consisted mainly of starchy foods that were difficult to digest (beans, beans, lentils, etc.). It was in the Middle Ages in the illustrious medical school of Salerno that the teachers affirmed: "Dill drives away the winds, reduces moods, and with a full stomach dissipates lumps". It is said that some people chewed Dill seeds before going to Mass to avoid stomach rumblings. In addition to itscarminative properties (which regulate transit), it also has antispasmodic properties.

Its essential oil gives it sedative properties and can be used as a natural sedative.

From an external healing point of view, Dill is widely used to fight halitosis. Its purifying power can indeed help to improve and purify breath. In this context, Dill can also be used to clear the bronchi.