Dill Chemistry
Botanical name: Anethum graveolens   Anglo-Saxon ‘dylle’ or ‘dylla’ which was the common name, but has since changed to dill. The word means ‘to lull’ – referring to its soothing properties. It was used as a charm against witchcraft in the Middle Ages .

Family: Apiaceae (Umbelliferae)

Safety Data: Non-toxic, non-irritant, non-sensitising.

Extraction method: by steam distillation (sometimes water) from fruit or seed.

Characteristics: A pale yellow or colourless liquid with a fresh warm-spicy scent. Dill is an annual or biennial herb that grows up to a metre high, it’s soft herb with smooth stem, light feathery leaves and the yellow flowers develop at the top of the stem in an umbrella shape that eventually turn into flat brown seeds.

Relative Density is 0.895 to 0.910

Energetics of Dill: Warm, pungent flavour benefits the Kidney, spleen and stomach and promotes chi circulation.

Chemical constituents: According to Rosemary Caddy Dill is 50% ketones, 40% monoterpenes, 3% lactones and coumarins with 7% remaining.

Other data gathered listed a-phellandrene 32% (monoterpene), Limonene 28%(monoterpene) and carvone 28%(ketone).

Mono terpenes are hydro-carbons, which have 10 carbon atoms with at least one double bond. Mono terpenes are found in practically all essential oils.
Properties: antiseptic, bactericide, analgesic, stimulating, calming, antiviral. They have weak, uninteresting odours, are very volatile and readily oxidize. Some are skin irritants.

Ketones: are potentially toxic compounds and are similar in structure to aldehydes, being based on the carbonyl group.

Properties: provided caution is exercised and oils containing ketones are well diluted (1-2% max) & not used too often or for too long, their effects are calming and sedative, break down mucus and fat and encourage healing of wounds by formation of scar tissue. Some ketones are digestive, others are analgesic and antiviral. Some ketones are much more dangerous than any other constituent. Tisserand & Balacs say ketones with potential convulsant or CNS damaging properties are not listed in Dill. Use with caution. Essential oils most likely to create problems are those containing Aldehydes, Ketones and Phenols.

Lactones: are a combination of a ketone and an ether within a ring.

Properties: similar to ketones and ethers and mostly solid at room temperature. Mucolytic, expectorant, anthelmintic, reduces temperature, anti-inflammatory. Are known to cause skin sensitising causing skin allergies or blisters, may be regarded as non toxic.

Coumarins are a type of lactone and share the same funtional group.

Properties: sedative, calming and noted for their anti-coagulating properties which makes them good hypotensives and also have anti-lymphoedemic effects. (best to avoid if a client is on warfarin medication). Photosensiting effect and hypnotic in large doses.

The body systems according to Rosemary Caddy;
Dill is antispasmodic and sedative on the nervous system and will help with crisis, headaches and shock. It will increase sweating, stimulates milk production and stimulates secretions.
On the circulation and immune system it is anticoagulant and bactericidal and helps the arteries. Its use on the skin, muscles and body tissues is antifungal, antiseptic and helps heal wounds. On the respiratory system dill is mucolytic and is used for bronchitis, catarrh and fevers. On the digestive system it stimulates secretions and is it’s uses are for flatulence and indigestion. On the reproductive system it’s a stimulant and can assist in childbirth.

Monoterpenes are antiseptic, bactericide, analgesic, stimulating, calming, antiviral. Which does have some correlations with the properties of dill being antispasmodic, bactericidal, carminative, digestive, emmenagogue, galactogogue, hypotensive, stimulant and stomachic.

Monoterpenes are general tonics and stimulants, especially the mucous membranes and are beneficial as decongestants, they are also antiviral.

Ketone properties are calming and sedative, break down mucus and fat and encourage healing of wounds by formation of scar tissue. Some ketones are digestive, others are analgesic and antiviral.

The most prominent property of ketones is mucolytic, the ability to ease mucus secretions. Even though ketones are a huge component of dill it does not list mucolytic as a therapeutic property.

Coumarins Properties are sedative, calming and noted for their anti-coagulating properties which makes them good hypotensives and also have anti-lymphoedemic effects. Lactones are a very effective mucolytic again not listed as a dill property.

I have found the research into trying to compare the essential of dill with it’s chemical constituents conflicting. I have included some research based evidence;

Dill, fennel and omum all from the umbelliferae family were tested for their antibacterial substances and compared with 8 antibiotics. The research was done using crushed seeds and ground powder. The crushed seeds showed increased antibacterial properties. The research concluded that in variable zone inhibition for all bacteria tested except K.pneumoniae 1,2 and p. aeruginosa.

Dill essential oil was tested for it’s hypolipidemic activity, it was evaluated in male rats fed a high cholesterol diet for two weeks. A-phellandrene 32%, limonese 28% and carvone 28% were the major constituents. The results concluded that the dill significantly reduced total cholesterol, triglycerides and low density lipoprotein cholesterol.

Dill essential oil was tested as a food preservative to evaluate it’s antifungal properties. The fruit was exposed to a vapour of dill essential oil and it was found that it did help to control food spoilage.

An article published 31/5/06 in the Journal of food science found that dill could be considered as a natural antimicrobial.

Another study of 16 herb hydrosols, including dill, researched the antibacterial properties. In this study dill was not found to be antibacterial.
Antibacterial and anticandidal activity of essential oils of dill and fennel were studied by agar dilution technique. The results concluded that the oils extracted by steam distillation methods from roots, stem and leaves of dill and fennel plants did not show antibacterial and anticandidal benefits. However, the seed extracts exhibited varying degrees of growth inhibition of three of the bacteria strains tested out of 6. The results showed suggest that the anticandidal and antimicrobial properties of these essential oils may be further investigated to explore the possibility of using them in the treatment of candidal or antimicrobial infections.

Conditions that I would use dill for are;
On the mental plane, dill oil is used in aromatherapy to combat the feeling of being overwhelmed and in times of crisis Valerie Ann Worwood writes dill encourages tenderness, transformation, harmony and calm. Ketones, lactones and coumarins are calming and sedative, where monoterpenes are stimulating. With this in mind I would use dill to help with anxiety and stress. I might make up a blend for the oil burner or bath with some dill, orange, lavender and geranium.

The second use would be for digestive issues, ketones aid liver function and help break down fats, lactones and coumarins are balancing and monoterpenes are docongestant and break down gall stones. That being said dill is known for it’s use to aid digestion, ease constipation and flatulence. I would recommend dill for digestive issues where stress was a contributing factor to be used in a massage blend especially on the stomach area. I could add some dill, peppermint and bay laurel to the blend to aid in the treatment.

Dill may help with headaches, monoterpenes have a slightly analgesic effect on the nervous system, ketones are an analgesic for the nervous system and lactones and coumarins are calming, sedating and uplifting for the nervous system. It would also be beneficial where headaches are due to a digestive issue. I would make up a blend with peppermint and lavender to use in a balm on the points of pain.

I could only find a material data sheet from New Directions which only listed limonene as being less than 40%, I have attached this in a separate document.

References;
Essential Oils in Colour, Rosemary Caddy
The Fragrant Heavens Valerie Ann Worwood
The Complete guide to Aromatherapy 1995, Salvatore Battaglia
The Illustrated Encyclopedia of Essential Oils, Julia Lawless
Helping Ourselves, Daverick Leggett
Healing with Whole Foods, Paul Pitchford
www.Essentialoils.co.za
www.biomedcentral.com/1472-6882/9/30
www.onlinelibray.wiley.com
www.sciencedirect.com
My notes from my original Cert IV aromatherapy