Botanically known as Anethum graveolens, dill belongs to the same family as parsley and celery, though it is the sole species of its genus. It is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. It dates back in writing to about 3000 B.C. when it earned a mention in Egyptian medical texts.
A 100-gram serving of fresh, raw garden dill provides about 43 calories. A serving of the herb also provides 3.5 grams of protein and just over 1 gram of fat. Two-thirds cup of dill also provides 7 grams of carbohydrate, and about 2 grams of fiber, according to USDA data.
Vitamins in dill include vitamin A (7717 IU, or 154 percent of your daily recommended intake), vitamin C (85 mg, or 142 percent of your daily recommended intake), folate (about 38 percent of your recommended daily intake) and riboflavin (17 percent of your recommended intake). You’ll also get small amounts of thiamin, niacin, vitamin B6, and pantothenic acid.
Minerals in dill include calcium (208 mg), iron (6.6 mg), magnesium (55 mg), phosphorus (66 mg), potassium (738 mg), manganese (1.3 mg), and small amounts of sodium, zinc, and copper.