Dill (Anethum graveolans) is a delicate culinary herb that has a long medicinal history. It originated in the eastern Mediterranean and is now a popular addition to soups and to fish and potato dishes. It grows well in temperature regions, producing tail, frilly stems. Healers use it for relief from insomnia, digestive complaints, diarrhea, dysentery, menstrual disorders, respiratory issues, and various types of cancers. It’s calcium content means it aids bone health, and it’s antimicrobial properties boost immunity. It is an anti-inflammatory that has been employed since ancient times to ease arthritis and gout. The seeds can also be used to freshen breath.