Know2eat

Dried dill weed

Anethum graveolens

What dried dill weed has been studied for

1 association assessed — none with dependable human evidence behind them yet. Strongest first.

  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About dried dill weed

The feathery dill leaf, dried. It keeps more of its character than most dried soft herbs but is still milder and grassier than fresh, and it is a different ingredient from dill seed, which tastes of caraway. The USDA entry is per 100 g of dried leaf.

Also known as dried dill, dill weed dried, dill tips

Gut & Digestive Health

The evidence in depth

Best supported: Insufficient

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Digestive comfort

Gut & Digestive Health
Insufficient evidence

Dill has a long carminative reputation, and dill preparations appear in traditional remedies for wind and cramping. Controlled trials of the leaf are absent, and the small extract trials that exist looked at lipids rather than digestion.

Insufficient evidence. Not enough human research to say anything useful yet.

1 source

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Dried dill weed

Ask about Dried dill weed

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories253 kcal13%
Protein20 g40%
Total fat4.36 g6%
Carbohydrate55.8 g20%
Fibre13.6 g49%
Water7.3 g—
Fats
Saturated fat0.234 g1%
Cholesterol0 mg0%
Vitamins
Vitamin A293 µg33%
Vitamin C50 mg56%
Vitamin D0 µg0%
Thiamin (B1)0.418 mg35%
Riboflavin (B2)0.284 mg22%
Niacin (B3)2.81 mg18%
Vitamin B61.71 mg101%
Vitamin B120 µg0%
Minerals
Calcium1784 mg137%
Iron48.8 mg271%
Magnesium451 mg107%
Phosphorus543 mg43%
Potassium3308 mg70%
Sodium208 mg9%
Zinc3.3 mg30%
Copper0.49 mg54%
Manganese3.95 mg172%
Other measured compounds
Ash12.6 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Spices, dill weed, dried (USDA FoodData Central, FDC ID 171322).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • driedReduces volatile aroma compounds

    Dill ether and the other compounds that make fresh dill distinctive are volatile, so dried dill is milder. Around a third as much dried as fresh is the usual conversion, and it holds up better in a dressing left to sit than stirred in at the last moment.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Allergy

    Carrot-family allergy

    Dill shares allergens with celery, carrot, fennel and anise. Oral allergy symptoms are the usual presentation, mainly in people sensitised to birch or mugwort pollen.

  • Worth knowing

    Furanocoumarins and sun sensitivity in handlers

    Dill contains psoralens, and people handling large amounts of the plant can develop a rash on sun-exposed skin. This is an occupational effect rather than a consequence of eating it.

  • Worth knowing

    Dried leaf herbs and pathogen contamination

    Drying concentrates flavour but does not kill bacteria, and dried herbs have been implicated in Salmonella outbreaks. Adding them during cooking is safer than after.