It originates from the eastern Mediterranean and western Asia. It was known in antiquity. Charlemagne even ordered dill to be grown on his estates and used it extensively. The root, the whole plant, and the herb are used.

It was used to flavour fish, boiled meat, milk-based sauces and soups, spreads, and salads. It was used in brine for preserving cucumbers, cabbage, and onions.

It was used fresh, dried, or pickled in salt or vinegar. It has a positive effect on digestive problems and bloating. It supports the production of gastric juices and breast milk, soothes coughs, and helps with insomnia. Dill seeds contain vitamins C and A, and calcium. Chewing the seeds freshened the breath.

Dill is of a warm nature; both the fresh and dried herb are pungent, release stagnation, and support the function of the stomach and spleen. The root is of a warm nature, and is pungent and bitter.