Dill Essential oil

Product details
Raw Material: Seeds
Ingredient: Dill Oil
Place of Origin: Iran
Colour : Colourless to Pale Yellow: Botanical Source : Anethum Sowa (Indian)
 Botanical name : Anethum graveolens
Plant origin : Seeds
Extraction method : Steam distillation
Aroma : Herbaceous, warm, fresh
Odor intensity : Medium
Evaporation Rate : Middle note
Origin of Dill Oil
 Originally from South West Asia, Dill is an annual or biennial herb that grows up to 1 meter (3 feet). It
 has green feathery leaves and umbels of small yellow flowers, followed by tiny
 compressed seeds.
It was popular with the Egyptians, Greeks and Romans, who called it "Anethon" from which the botanical
 name was derived. The common name comes from the Anglo-Saxon 'dylle' or'dylla', which then changed to dill. The
word means 'to lull' - referring to its soothing properties. In the Middle Ages it was used as a charm against
 witchcraft. Since 1812, when Charlemagne, Emperor of France, ordered the extensive cultivation of this
 herb, it has been widely used, especially as a culinary herb.
Dill is said to have originated in the Eastern Mediterranean. The name originated from dylle which means
 to “soothe or lull.” Charlemagne of France was reputed to have ordered
that the herb be profusely cultivated. It has been used in both food and medicine over the years in myriad cultures.
USES
Loss of appetite.
Infections.
Digestive tract problems.
Urinary tract problems.
Spasms.
Intestinal gas (flatulence).
Sleep disorders.
Fever.
Colds.
Cough.
Bronchitis.
Liver problems.
Gallbladder problems.
Sore mouth and throat, when applied to the affected area.

Precautions
Dill oil is considered non-toxic, non-irritant and non-sensitizing, but should be avoided during pregnancy