Dill Oil – Not just for cooking! 🙂


Botanical Family: Umbelliferae (parsley)

Extraction Method/Origin: Steam distillation from whole plant—Austria, Hungary

Chemical Constituents: Monoterpenes (up to 65%): d-limonene (up to 25%), α- & β-pinenes (<30%), α- & β-phellandrenes, p-cymene; Ketones: d-carvone (<45%); Ethers (<11%).

Properties: Antispasmodic, antibacterial, expectorant, and stimulant.

Common Primary Uses: TCholesterol.

Folklore: The dill plant is mentioned in the Papyrus of Ebers from Egypt (1550 B.C.). Roman Gladiators would rub it into their skin before a fight.

Possible Uses: This oil may help bronchial catarrh, colic, constipation, dyspepsia, flatulence, headaches, indigestion, liver deficiencies, lower glucose levels, nervousness, normalize insulin levels, promote milk flow in nursing mothers, support pancreas functioning, and clear toxins.

Body System(s) Affected: Digestive System.

Aromatic Influence: It calms the autonomic nervous system and, when diffused with Roman chamomile, may help fidgety children.

Application: Apply to Vita Flex Points and/or directly on area of concern; diffuse. A drop or two on the wrists can help remove addictions to sweets.

Oral Use As Dietary Suppliment: Generally regarded as safe (GRAS) for human consumption by the FDA. Dilute one drop oil in 1 tsp. honey or in 4 oz. of beverage (i.e. soy/rice milk). Not for children under 6 years old; use with caution and in greater dilution for children 6-years-old and over.

Safety Data: Use with caution if susceptible to epilepsy.

Blend Classification: Enhancer.

Blends With: Nutmeg and citrus oils.

Odor: Type: Middle Note (50–80% of the blend); Scent: Fresh, sweet, herbaceous, slightly earthy; Intensity: 2.

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