Dill has long been cultivated and grown throughout Europe and North Africa, as well as in its ancestral homeland in Asia. It adds food a pleasant taste and aroma.
Young leaves are used as a flavor seasoning for hot and cold dishes; greens are salted and dried for future use. The greens and fruits are also used for flavoring confectionery, tea, pickles, and sauerkraut.
Dill consumption, as well as the use of medical preparations that contain dill is contraindicated for people with low blood pressure. Excessive consumption may cause syncope, temporary loss of vision, and total breakdown. Consumption of dill in large quantities can be harmful to health, since some of the essential oils components, such as anethole, are very dangerous in large doses, as they can cause trouble breathing, increased heart rate, and neurotic problems.