Description
Looking like Fennel, but lower growing, Dill Seed has feathery leaves and is said to originate from India. It has clusters of small yellow flowers with compressed fruits inside. The seed yields the oil through distillation.
Characteristics
A slightly spicy high note oil which adds complication and useful properties to blends
Oils to Blend with
Blends well with Bergamot, Coriander, Cypress, Geranium, Mandarin, Orange, Petitgrain and Rosemary.

Latin Name
Anethum graveolens

Plant Family
Umbelliferae

Extraction Method
Distillation from the seed

Country of Origin
Hungary

Chemical Constituents
Carvone (Ketone), Eugenol, Myristicin (Phenols), Limonene, Phellandrene, Terpinene (Terpenes).

Precautions
Dill seed used to be used in old remedies to ease child birth, therefore this oil should definately be avoided during pregnancy.