Dill is a herb that grows wild in the Mediterranean and western Asia. Because it is referenced in the Bible and Egyptian texts, it has been consumed since ancient times. This plant was sometimes used to ease stomach problems and flatulence, and sometimes as a charm against bad spells, depending on where it was grown. Dill, also known as Bastard Fennel, False Anise, or Stinky Fennel, is a smooth-stemmed annual with highly jagged, bluish-green leaves that grows up to 1.5m tall. Umbels of fragrant greenish yellow flowers form the inflorescences. There are five golden petals and five stamens on each bloom. Small (2.5 mm), oval, flattened with noticeable ribs, and brown in hue, the seeds are oval, flattened with pronounced ribs. When they dried, they split in half. Dill fruits include a little amount of essential oil (2.5 to 4%), which contains carvone and limonene. They also have tannins and mucilages in them. 'Héra,' 'Fernleaf,' 'Ella,', 'Goldkronne', 'Sari', etc. and 'Tétra' are the most popular types. Its name originates from the Greek word anethon, which means "fast growing." The ancient Egyptians and Greeks were well aware of its fragrant and digestive effects, and they employed it for antispasmodic and calming purposes. The Romans used flowering dill to adorn the banquet rooms. A tiny bag of dill was worn on the breast to ward off witches and the evil eye in the Middle Ages. It has, however, mostly been utilized for its digestive effects all over the world. This plant has been used in numerous ancient digestive and strengthening medical treatments that are still used today, notably in France, Italy, Germany, and England, in addition to its culinary purposes. Ayurvedic medicine recognizes its digestive qualities as well (traditional medicine from India). Dill was commonly used in marinades in Eastern Europe and the Slavic nations to inhibit bacterial development in processed foods. In this way, the dill pickle remains a classic.