Dill (Anethum graveolens) is an herb that’s found throughout European and Asian cuisines.

Also called dill weed, the plant has slender stems with alternating soft leaves and brown, flat, oval seeds. While the leaves have a sweet, grassy flavor, dill seeds are more aromatic, with a slight citrus flavor that’s similar to caraway seeds.

As herb and spice, dill is commonly used to elevate the flavor of various dishes. It’s often paired with salmon, potatoes, and yogurt-based sauces.

In addition to culinary uses, dill is rich in several nutrients and has traditionally been used to treat various ailments, including digestive issues, colic in infants, and bad breath (1Trusted Source).

This article reviews the nutritional and health benefits of dill, as well as ways to use it in cooking.

Nutritional profile
One cup (9 grams) of fresh dill sprigs provides approximately :

Calories: 4
Vitamin C: 8% of the Daily Value (DV)
Manganese: 5% of the DV
Vitamin A: 4% of the DV
Folate: 3% of the DV
Iron: 3% of the DV