10 Magical And Medicinal Benefits Of Dill


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By Kirsten Cowart

The dill plant has been used throughout history for both its medicinal and magical properties. In old folk beliefs, if you wanted to keep out witches, you would hang dill over your door. In other parts of the world such as ancient Egypt, dill was used in healing practices and was even mentioned in some of their 5,000-year-old writings.

The dill herb was named because the oil extracted from the seeds was used in potions to help with colicky stomachs of an infant. In Old Norse word dilla means ‘to lull.’ Many people in modern times still use this plant to help relieve digestive discomfort. Dill is also an awesome health-promoting ingredient in many scented soaps.

Dill is often known for its pungent, sharp-tasting culinary use in foods such as pickles, salads and fish. Because dill is often dried before being packed and sold, we recommend adding it to your garden to take advantage of the leaves’ fresh flavor.  

Dill can be used as an oil, scent and seasoning and has 10 awesome benefits:

1. Digestion: Dill oil is an active stimulant that helps your body produce bile and digestive juices. The oil also helps to stimulate the intestines peristaltic motion, which helps relieve constipation and ease bowel movements.

2. Insomnia: Dill helps the body secrete hormones and enzymes that have a hypnotic and calming effect on the body and mind.  

3. Bone Health: Dill is a great source of calcium, which supports natural bone health.

4. Diabetes: Dill has been used for many years to help manage insulin levels. Though there aren’t a lot of studies done on humans, the research that has been done shows that it helps reduce fluctuations of the serum lipids and the insulin levels in corticosteroid-induced diabetes.

5. Excess Gas: Dill is well known as a carminative, which can help you avoid some embarrassing situations. The carminatives help gas move down the digestive tract, allowing it to leave your system.  

6. Immune System: Dill is also associated with antimicrobial activity and can help your body fight off microbial infections such as small wounds on the skin.

7. Arthritis: Dill also helps as an anti-inflammatory, which helps with joint and muscle pain. It also helps with rheumatoid arthritis and gout.

8. Menstrual Disorders: Dill essential oils have flavonoids, which can help to stimulate the hormone secretion that can help regulate proper menstrual cycles.

9. Respiratory Disorders: Kaempferol and monoterpenes in the dill oils are anti-congestive and antihistamines. Dill can help clear up congestion, allergies, coughs and histamines.

10. Oral Care: Believe it or not, dill seeds and leaves can function as breath fresheners. Dill oil can help as a germicide, disinfectant and an antioxidant. It can help clean and protect your teeth and gums while keeping away diseases.

Here’s a BONUS recipe to help get you started with using dill!

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Artichokes With Lemon & Dill
Prep time
Total time
Serves: 8
  • 3 lemons halved
  • 8 large artichokes
  • 2 cups water
  • ⅓ cup lemon juice
  • 6 cloves garlic, chopped
  • ¼ cup chopped fresh dill, plus more for garnish
  • 1 tsp salt
  • ¼ tsp freshly ground pepper
  • 1 ½ tbsp extra-virgin olive oil
  • Lemon wedges
  1. In a large bowl of cold water, squeeze the 2 lemons into the water and add the squeezed halves of the lemon. Snap the outer dark green leaves off of the artichokes, then trim the bottom ¼th of an inch off of the bottom of the stem. Rub the rest of the artichokes with the remaining lemon half.
  2. With a serrated knife, cut the remaining inner leaves off of the ridge just about the heart while exposing the purple choke. Use a melon baller or spoon and scoop out the fuzzy choke. Put the trimmed artichoke in the lemon water and repeat until all of the artichokes are complete.
  3. Add 2 cups of water with the lemon juice in a nonreactive pot that is wide enough to hold the artichokes in a single layer. Drain the artichokes and lay them on their sides in the pot. Top them with garlic, salt, dill and pepper, bring it a boil. After it hits a boil, reduce the heat to low, cover and then simmer, making sure to turn the artichokes once. Check with a fork to see if they are tender, which should take 18 to 20 minutes.
  4. Using a slotted spoon, move the artichokes with the stem up to a deep platter. Simmer the remaining liquid in a medium-high heat pan until it’s reduced to 1 and ¼ cups, which should take about 10 minutes. Spoon the liquid over the artichokes and then let them cool to room temperature.
  5. When you are ready to serve the dish, drizzle the artichokes with oil and then baste it in the sauce. Garnish with chopped dill then serve with lemon wedges.

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Kirsten Campbell
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Kirsten Campbell

Kirsten Cowart is a writer and researcher that has worked in the spiritual, mental health and medical fields.Kirsten enjoys studying and experiencing the benefits of yoga, meditation, nutrition, herbalism, organic gardening and alternative health.She worked hard in 2014 losing over 40 lbs. and has since maintained a healthy lifestyle.Follow her to learn more about her journey on Twitter, Facebook & Youtube!
Kirsten Campbell
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