Dill (Anethum graveolens)*

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
France

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

Precautions
This oil should definately be avoided during pregnancy.  It has been used in traditional recipes to bring on childbirth. 

Properties

Carminative.  Dill is used in baby gripe water to warm and relax the tummybreaking down trapped air bubbles.  One traditional recipe contains 2.3mg of terpeneless Dill seed oil, 52.5 mg of Sodium Hydrogen Carbonate (to neutralise acid) in a 5ml teaspoonful. 

Gripe is caused by muscle spasms and excess acid when air bubbles form in a babys stomach.  The stomach thinks its full of food so acids are produced which would normally break down the food.  These acids are not needed and can cause irritation.  Because the stomach is full of air bubbles its muscles are unable to relax causing cramps and spasms.