A voice for
herbal medicine

We share traditional, scientific and practical insights written by experienced herbalists and health experts from the world of herbal medicine and natural health

  • Herb overview

    Safety

    Dill is generally considered very safe when used at culinary and therapeutic doses. Avoid in pregnancy.

    Sustainability

    Status: Low risk

    Key constituents

    Volatile oils: carvone, limonene
    Flavonoids
    Coumarins

    Quality

    Native to Mediterranean Europe
    Wild harvested and cultivated

    Key actions

    Digestive tonic
    Carminative
    Antispasmodic
    Galactagogue

    Key indications

    Bloating
    Colic
    Indigestion

    Key energetics

    Cooling
    Tonifying
    Aromatic

    Preperation and dosage

    Seed and leaf
    Tincture (1:2): 20–40 ml per week

  • How does it feel?

    Dill feels warm and gentle, with a fresh, aromatic scent that helps the body to relax and support digestion. It can soothe stomach cramps and ease tension, while also calming nerves. Emotionally, dill is comforting and reassuring, helping people feel settled. Its gentle action makes it especially good for children, sensitive people or anyone recovering from illness (1).

    Dill seeds (Anethum graveolens)
    Dill (Anethum graveolens)
    Dill (Anethum graveolens)

  • Into the heart of dill

    Energetically, dill is cooling and dispersing. It moves stuck energy, particularly in the digestive system, where stagnation creates discomfort and pressure. Its aromatic nature allows it to bring circulation and warmth to cold or tense tissues (1). Dill eases tension and helps things move along. This soft, calming quality is why it can be so useful for babies, older people and anyone with sensitive constitution.

  • What practitioners say

    Digestive systemDigestive system

    Dill is widely recognised as a digestive herb. Practitioners note that it stimulates the appetite, supports digestion, and improves nutrient absorption (2). Its volatile oils relax smooth muscle, helping to release tension and spasms, making it useful for colic, wind, indigestion, nausea, constipation and diarrhoea.

    In paediatrics, dill water has been traditionally used to soothe infant colic, and in India, the seeds are often employed as a vermifuge to expel intestinal worms (2, 3). Herbalists often combine dill with fennel or chamomile to improve digestive comfort, particularly when digestive discomfort is related to nervous tension (3). Clinical trials on post-cesarean flatulence support dill’s effectiveness in relieving intestinal gas and discomfort (8).

    Nervous system

    Dill is considered a mild nervine, helping to alleviate tiredness and irritability resulting from poor sleep. It can act as a gentle relaxant for insomnia and stress-related digestive disorders, including colic, wind, and constipation. Its action is subtle, helping to soothe without sedating, making it suitable for children or sensitive individuals (2). 

    Musculoskeletal system

    The volatile oils in dill leaves and seeds relax smooth muscle and relieve muscular tension. This makes dill useful in easing spasms, abdominal cramps, and general muscle tightness. Externally, dill essential oil can be infused in oils or liniments to relieve pain from sprains, bruises, or arthritis (2).

    Respiratory system

    Dill has antispasmodic and expectorant properties, which can help in managing harsh, dry coughs and mild asthma. Its smooth muscle–relaxing properties contribute to alleviating bronchial spasm (1, 2).

    Reproductive system

    Dill is traditionally used as an antispasmodic for painful menstruation and as an emmenagogue to help regulate the menstrual cycle (2). Some practitioners also use it to support lactation, as dill is believed to increase milk production in breasteeding parents. In formulas, it is often paired with fennel (Foeniculum vulgare), aniseed (Pimpinella anisum), or fenugreek (Trigonella foecum-graecum) to enhance galactagogue effects, though human clinical evidence is limited (2,3).

    Urinary system

    Dill has mild diuretic properties, which can be supportive in urinary tract infections and for gently flushing the urinary system (2). Ayurvedic practitioners use dill as a mild diuretic (7).

    Immune system

    Studies have shown that dill has antibacterial and antifungal activity, particularly against Candida species, and may help regulate gut flora, supporting overall digestive and immune health (9). In vitro studies also suggest that dill extracts may inhibit cancer cell formation, highlighting potential immunomodulatory effects (2,10).

  • Dill research

    Dill (Anethum graveolens)
    Dill (Anethum graveolens)

    The effects of Anethum graveolens (dill) supplementation on lipid profile and glycemic control: a systematic review and meta-analysis of randomized controlled trials (11)

    A systematic review and meta-analysis of randomised controlled trials evaluated the effects of dill supplementation on lipid profile and glycaemic control in adults. The analysis included seven RCTs with a total of approximately 330 participants, comprising both men and women with conditions such as hyperlipidaemia, metabolic syndrome, or related metabolic disturbances. Participants received oral dill preparations, most commonly in the form of extract or powder, at varying doses (often up to around 1500 mg per day) over intervention periods ranging from several weeks to approximately 8–12 weeks.

    The primary outcomes assessed were changes in lipid parameters (LDL, total cholesterol, triglycerides and HDL) and markers of glycaemic control, including fasting blood glucose, serum insulin, and HOMA-IR. The pooled results demonstrated a statistically significant reduction in LDL cholesterol, serum insulin levels, and HOMA-IR, suggesting an improvement in insulin resistance. However, changes in total cholesterol, triglycerides, HDL cholesterol, and fasting blood glucose were not consistently significant across studies. Subgroup analyses indicated that higher doses and longer treatment durations may be associated with greater metabolic benefit.

    Effect of dill (Anethum Graveolens Linn) seed on the duration of labour: A systematic review (12)

    A systematic review was conducted to evaluate the effect of dill seed on the duration of labour, with the aim of determining whether its traditional use for facilitating childbirth is supported by clinical evidence. The review included four studies (two randomised controlled trials and two retrospective cohort studies) involving low-risk pregnant women, all of whom were adult females in active labour. Dill seed was administered orally, most commonly as boiled or infused whole seeds, though exact dosages varied between studies.

    Administration typically occurred during the active phase of labour. The primary outcome measure was the duration of labour stages, including the first, second, and third stages. Secondary outcomes included patterns of uterine contractions and labour progression. Meta-analysis of the RCTs demonstrated a statistically significant reduction in the duration of all three stages of labour, with mean reductions of approximately 44 minutes in the first stage, 16 minutes in the second stage, and nearly two minutes in the third stage. The cohort studies similarly reported shortened first and second stages of labour.

    Overall, the findings suggest that dill seed may be effective in reducing labour duration in low-risk pregnancies.

    Randomized placebo controlled clinical study of dill (Anethum graveolens L.) in thyroiditis and nodular goiter patients (13)

    This randomised, placebo-controlled clinical study investigated the effects of dill seed supplementation on thyroid function and nodule size in adult patients with benign thyroiditis and nodular goiter. A total of 68 participants were enrolled and randomised into two groups: 35 in the placebo group and 33 in the dill group, which included both males and females of middle-aged and older adult demographics diagnosed with benign thyroid nodules. Participants in the dill group received three hydroxypropyl methylcellulose capsules daily containing dried and ground dill seed for 90 days, while the placebo group received identical capsules of inert material.

    The primary outcome measures were changes in thyroid-related laboratory values (including TSH, free T3, free T4, anti-thyroid peroxidase (anti-TPO), anti-thyroglobulin (anti-Tg), and CRP), and changes in thyroid nodule dimensions assessed by ultrasound. Secondary outcomes focused on inflammation and autoimmune markers. After 90 days, the dill-treated group exhibited significant reductions in TSH, FT4, anti-TPO, and CRP levels, as well as a decrease in thyroid nodule size, with changes reaching normal reference values and statistically significant differences both within the dill group and when compared to placebo, suggesting anti-inflammatory effects and potential use in managing benign goiter and thyroiditis.

    Effect of dill (Anethum graveolens) oil on pruritus and quality of life of hemodialysis patients: A randomized double-blind three-arm controlled trial (14)

    This randomised, double-blind, three-arm controlled trial evaluated the topical use of dill oil on pruritus and quality of life in 106 adult haemodialysis patients (both male and female) experiencing chronic uremic pruritus. Participants were randomly assigned to receive topical dill oil, sesame oil placebo, or no treatment applied twice daily to pruritic skin areas over one month. The primary outcome measures were pruritus severity (assessed by Duo’s Uremic Pruritus Severity Scale) and quality of life related to itching (measured by the ItchyQoL questionnaire), while secondary outcomes included skin dryness severity and sleep quality (Pittsburgh Sleep Quality Index).

    After one month, the dill oil group showed a significantly greater reduction in pruritus severity compared with both placebo and control groups, along with significant improvements in quality of life and sleep quality scores. Both the dill and placebo groups experienced more improvement in skin dryness than the control group, but dill oil’s effects were consistently larger and statistically significant (p<0.001 for pruritus and quality of life, p=0.032 for sleep quality), suggesting that topical dill oil may offer a beneficial and well-tolerated treatment for pruritus in haemodialysis patients.

    Effects of Anethum graveolens L. (Dill) essential oil on the intensity of retained intestinal gas, flatulence and pain after cesarean section: A randomized, double-blind placebo-controlled trial (8).

    This randomised trial aimed to determine whether oral dill essential oil could reduce postoperative bloating, flatulence, and associated abdominal pain in women after cesarean delivery. A total of 118 women aged 18–40 years who had undergone C-section were randomised to receive either dill essential oil (n=60) or placebo oil (n=58). All participants were comparable at baseline in age and clinical characteristics. After cessation of IV fluids, subjects received three oral doses of 40 drops of dill essential oil (equivalent to approximately 10.8–14.8 mg of carvone) or placebo, administered once every 20 minutes over one hour.

    The primary outcomes were the intensity of flatulence and severity of intestinal pain, measured using a visual analogue scale (VAS) at baseline and at intervals after each dose, while secondary outcomes included changes in bloating and any reported side effects. Results showed that the dill oil group experienced a 33 % reduction in flatulence intensity versus 12 % in the placebo group (p=0.001), and the decrease in severe intestinal pain was approximately three times greater in the dill group than in placebo (p<0.001). No side effects were reported during or after the study, indicating that dill essential oil effectively reduced post-cesarean flatulence and abdominal pain with good tolerability.

  • Historical use of Dill

    Dill (Anethum graveolens)
    Dill (Anethum graveolens)

    Historically, dill has been used across European, Middle Eastern, and Ayurvedic traditions as a digestive and calming herb. Dill has been used as a medicinal and household herb for thousands of years, primarily for digestive complaints and general soothing of the body. Evidence of its use dates to ancient Egypt, where aromatic plants were commonly used to relieve abdominal pain and digestive discomfort. Dill seeds have been recovered from Egyptian tombs, suggesting both medicinal and cultural importance (5).

    In the classical Greek and Roman period, dill was written about by physicians including Dioscorides, who described its warming nature and its usefulness for easing indigestion, hiccups and intestinal pain (3). Dill was understood to act by dispersing stagnation and relieving tension within the digestive tract. Roman herbal practice extended its use beyond internal medicine, with dill sometimes applied externally in oils or poultices to ease swelling and discomfort

    During the medieval period in Europe, dill became a common home remedy. It was frequently used to treat flatulence, colic and cramping, particularly in children (1). Preparations such as dill water were given to infants to soothe digestive distress (6). In addition to its medicinal role, dill also carried symbolic significance and was believed to offer protection against negative influences, leading to its use in charms and household traditions.

    In traditional Ayurvedic medicine, dill is known as Shatapushpa and is described as a warming, digestive and diuretic herb with an affinity for the gastrointestinal and reproductive systems (2). It has been used to support digestion, relieve abdominal pain, and calm nervous disturbance, particularly in conditions associated with Vata imbalance. Dill also has a long-standing reputation in Ayurvedic practice as a galactagogue and was used to support lactation and postpartum recovery (7).

  • Dill’s herbal actions

    Herbal actions describe therapeutic changes that occur in the body in response to taking a herb. These actions are used to express how a herb physiologically influences cells, tissues, organs or systems. Clinical observations are traditionally what have defined these actions: an increase in urine output, diuretic; improved wound healing, vulnerary; or a reduction in fever, antipyretic. These descriptors too have become a means to group herbs by their effects on the body — herbs with a nervine action have become the nervines, herbs with a bitter action are the bitters. Recognising herbs as members of these groups provides a preliminary familiarity with their mechanisms from which to then develop an understanding of their affinities and nuance and discern their clinical significance.

    Western actions

  • Dill’s energetic qualities

    Herbal energetics are the descriptions Herbalists have given to plants, mushrooms, lichens, foods, and some minerals based on the direct experience of how they taste, feel, and work in the body. All traditional health systems use these principles to explain how the environment we live in and absorb, impacts our health. Find out more about traditional energetic actions in our article “An introduction to herbal energetics“.

  • What can I use dill for?

    Dill (Anethum graveolens)
    Dill (Anethum graveolens)

    Dill is a carminative digestive herb that can help in easing wind, bloating, cramping and mild colic (1). Its volatile oils relax smooth muscle in the gastrointestinal tract, reducing spasms while supporting digestive secretions (2). Dill seed is particularly effective for post-meal discomfort and is often included in formulas for sluggish digestion or nervous stomach conditions (3). The antimicrobial activity of its volatile oils can be useful to support gut health by discouraging unwanted microbial fermentation and supporting a healthy microbiome (4).

    Dill also has antispasmodic and nervine properties, making it helpful when digestive issues are linked to stress or anxiety (3). As an antispasmodic, it can be used to relieve harsh dry coughs and also painful menstruation. Traditionally, herbalists have used dill to calm hiccups, intestinal cramping and tension headaches (2,3).

    Dill has also been traditionally used as a galactagogue and to support lactation, historically used to ease infant colic via breast milk when taken by people chest feeding (2,3).

  • Did you know?

    Every part of the plant is edible — leaves (dill weed), seeds, stems and flowers!

  • Botanical description

    Dill is an aromatic annual or sometimes biennial herb with bright green, finely divided leaves that form soft, feathery fronds, similar in appearance to fennel.

    The plant has hollow stems topped with flat-topped clusters of small yellow flowers.

    Its fruits are small, dry, and flattened, pale brown in colour, and edged with narrow wings (15).

  • Common names

    • Dill
    • Dillweed
    • Garden dill
    • Shatapushpa

  • Habitat

    Native to the Mediterranean and western Asia, dill is now widely cultivated throughout Europe, North America, India, and parts of Africa. It thrives in temperate climates (15).

  • How to grow dill

    Dill prefers full sun, well-drained soil, and moderate watering. It grows best when direct-seeded, as it does not transplant well. Harvest leaves before flowering for culinary use, harvest seeds when flower heads turn brown (16).

  • Herbal preparation of dill

    • Infusion (2,6)
    • Decoction (6)
    • Tincture (1,2,6,16)
    • Essential oil (seed)
    • Powder (6)

  • Plant parts used

    • Seeds (primary medicinal part) (2,16)
    • Leaves (secondary) (2,16)

  • Dosage

    • Tincture (1:2): 20–40 ml per week (16).
    • Infusion/decoction: Half a teaspoon of seeds in a cup of boiling water, infuse for 10 minutes (6).

  • Constituents

    • Volatile oils: Carvone, limonene (6,16,17)
    • Flavonoids: Quercitrin, kaempfenol and vincenin (6,16)
    • Coumarins: Umbelliferone (6,16)
    • Triterpenes (2)
    • Magnesium (2)
    • Iron (2)
    • Calcium  (2)
    • Potassium (2)
    • Vitamin C (2)

  • Dill recipe

    Dill baby water

    Dill water for newborns is a remedy that has been given for babies’ tummy colic for centuries. 

    Ingredients

    • Dill seeds (1 tablespoon)
    • Water 250 ml water (1 cup)

    How to make dill water for babies

    1. Use 1 tablespoon of dill seeds per cup of water. 
    2. Boil water.
    3. Measure the dill seeds. 
    4. Bruise the dill seeds with the back of a spoon. 
    5. Add the water. 
    6. Cover and allow to cool. 
    7. Strain out the dill seeds (they can be used again, so reserve in the fridge in a sealed container for a day or two).
    8. This very soothing tea, or dill-infused water, and can be taken by babies and parents as well
Herbal treatment for IBS

Herbal treatment for IBS

  • Safety

    Dill is generally considered very safe when used at culinary and therapeutic doses. Rare allergic reactions can occur, particularly in individuals sensitive to plants in the Apiaceae family.

    Traditionally, dill has been used as a contraceptive and to induce labour (16). Extracts of the seeds may have teratogenic effects. It is therefore not recommended during pregnancy.

    Dill has traditionally been used to support lactation and ease infant colic, so it is generally considered safe in lactation (6).

  • Interactions

    The TRC Database specifically lists moderate interactions with lithium and antidiabetic drugs based on theoretical pharmacologic effects (18). Dill may act like a mild diuretic, which could alter how the body excretes lithium. This can potentially increase lithium levels in the body. Because dill extract may lower blood glucose levels, there is a potential for an additive effect with antidiabetic drugs (e.g. insulin, metformin, sulfonylureas). This is just a theoretical risk and there are no studies or cases that confirm this interaction (18). 

    In cell studies, dill extract up-regulated certain drug-metabolising enzymes (like CYP1A2, CYP2C19, SULT1A1, NAT2) and a transporter protein (ABCB1), suggesting that long-term or high-dose dill use might influence the metabolism of some drugs, although human clinical evidence is lacking and this remains theoretical (19).

  • Contraindications

    None noted.

  • Sustainability status of dill

    There is no current IUCN Red List conservation assessment for Anethum graveolens, and resources such as Species+ do not list it as a species of conservation concern. The NatureServe Explorer has given Anethum graveolens a Global Status of GNR (Global Rank Not Reviewed/Not Ranked). This means there is no formal conservation status assigned (20). The American Botanical Council’s monographs describe dill as a widely used culinary and medicinal herb, but ABC does not list any conservation concerns or sustainability threats in its herb monographs on dill (5).

    Read our article on Herbal quality & safety: What to know before you buy and Sustainable sourcing of herbs to learn more about what to look for and questions to ask suppliers about sustainability.

  • Quality control

    Dill is wild-harvested and also widely cultivated worldwide for culinary and medicinal use. Where it grows outside cultivation it may be considered naturalised rather than native, particularly in Europe and parts of North America (20). Dill itself is not widely reported as adulterated, but it can be subject to confusion with other Apiaceae species in foraging contexts.

  • References

    1. Hoffmann D. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press; 2003.
    2. McIntyre A. The Complete Herbal Tutor: The Definitive Guide to the Principles and Practice of Western Herbal Medicine. London, UK: Butterworth-Heinemann; 2004.
    3. Grieve M. A Modern Herbal. Botanical.com. Accessed February 1, 2026. https://www.botanical.com
    4. The Herb Society of America. The Herb Society of America’s Essential Guide to Dill.
    5. Bone K, Mills S. Principles and Practice of Phytotherapy: Modern Herbal Medicine. 2nd ed. Churchill Livingstone/Elsevier; 2013
    6. Bartram T. Bartram’s Encyclopedia of Herbal Medicine. London, UK: Robinson; 2013.
    7. Jana S, Shekhawat GS. Anethum graveolens: an Indian traditional medicinal herb and spice. Pharmacogn Rev. 2010;4(8):179. https://doi.org/10.4103/0973-7847.70915
    8. Fazel N, Pejhan A, Taghizadeh M, Tabarraei Y, Sharifi N. Effects of Anethum graveolens L. (dill) essential oil on retained intestinal gas, flatulence, and pain after cesarean section: a randomized, double-blind placebo-controlled trial. J Herb Med. 2017;8:8-13. https://doi.org/10.1016/j.hermed.2017.01.002
    9. Chen Y, Zeng H, Tian J, Ban X, Ma B, Wang Y. Dill (Anethum graveolens L.) seed essential oil induces Candida albicans apoptosis in a metacaspase-dependent manner. Fungal Biol. 2014;118(4):394-401.
    10. Al-Oqail MM, Al-Sheddi ES, Farshori NN, et al. In vitro anticancer potential of dill seed extract against human hepatocellular carcinoma (Huh-7) cells. J King Saud Univ Sci. 2024;36(9):103390.
    11. Mousavi SM, Pizarro AB, Akhgarjand C, et al. Effects of Anethum graveolens (dill) supplementation on lipid profile and glycemic control: a systematic review and meta-analysis of randomized controlled trials. Crit Rev Food Sci Nutr. 2022;62(21):5705-5716. https://doi.org/10.1080/10408398.2021.1889459
    12. Talebi F, Malchi F, Abedi P, Jahanfar S. Effect of dill (Anethum graveolens Linn) seed on duration of labor: a systematic review. Complement Ther Clin Pract. 2020;41:101251. https://doi.org/10.1016/j.ctcp.2020.101251
    13. Destek S, Demirbolat İ, Yabacı A, et al. Randomized placebo-controlled clinical study of dill (Anethum graveolens L.) in thyroiditis and nodular goiter patients. J Med Food. Published online 2025. https://doi.org/10.1089/jmf.2024.0263
    14. Shaki Z, Ghaffari F, Alijaniha F, et al. Effect of dill (Anethum graveolens) oil on pruritus and quality of life of hemodialysis patients: a randomized double-blind three-arm controlled trial. Evid Based Complement Alternat Med. 2024;2024:3077603. https://doi.org/10.1155/2024/3077603
    15. Thomsen M, Gennat H, eds. Phytotherapy Desk Reference. Montvale, NJ: Medical Economics; 2000.
    16. Royal Horticultural Society. Dill. https://www.rhs.org.uk/herbs/dill/grow-your-own
    17. Milenković L, Ilić ZS, Stanojević L, et al. Chemical composition and bioactivity of dill seed (Anethum graveolens L.) essential oil from plants grown under shading. Plants. 2024;13(6):886. https://doi.org/10.3390/plants13060886
    18. Vital.ly. Dill monograph. https://www.vital.ly/trc/Dill/monograph=463
    19. Udomsak W, Chatuphonprasert W, Jarukamjorn K. Dill shows potential for herb-drug interactions via up-regulation of CYP1A2, CYP2C19, SULT1A1, NAT2, and ABCB1 in Caco-2 cells. Pak J Biol Sci. 2022;25(1):56-66. https://doi.org/10.3923/pjbs.2022.56.66
    20. NatureServe Explorer. Anethum graveolens. https://explorer.natureserve.org/Taxon/ELEMENT_GLOBAL.2.136411/Anethum_graveolens

Meet our herbal experts

Dr. Amparo Aracil
- Herbalist, Physician

Amparo Aracil is a medical herbalist and doctor interested in community herbalism and acute medicine.

Read Dr. Amparo's articles

Related herbs

Fennel (Foeniculum vulgare)

Fennel

Aniseed yellow (Pimpinella anisum)

Aniseed

Related conditions

High Cholesterol

High cholesterol

Digestive health

Digestive health

Related articles

5 herbs instead of antacids

5 herbs instead of antacids

Eat Your Medicine Herbs In Meals And Nutritional Therapy

Eat your medicine: Integrating herbs into nutritional therapy

Aromatic
An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion. They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
Astringent
The astringent taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (e.g. from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface. One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
Bitter
Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body. Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Bland
Blandness refers to a mild, plain, non-stimulating taste and an energetic action that neither irritates nor strongly activates physiological processes. In traditional Chinese medicine, bland substances gently drain dampness and promote urination, relieving excess fluid whilst also preserving qi and yin. Western traditional medicine similarly associates healing with bland substances that avoid extremes of heat or cold and promote restoration of balance. Blandness signifies regulation by supporting elimination and normal tissue function without forceful stimulation, helping to create a gentle and balanced state of homeostasis.
Cooling
Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
Hot

Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradish or wasabi, generate warmth when taken.

In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage.

Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold.

Mucilaginous
Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid. Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells. Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol.
Neutral
Neutral herbs are characterised as by balanced temperature and energetics — neither warming nor cooling, nor strongly dispersing nor consolidating, and are, therefore, used across a wide spectrum of constitutional and pathological states. In Chinese medicine, this level, calm quality supports the centre, and gently strengthens digestion, regulates fluids, and resolves damp without provoking too much heat or cold. In Western medicine, neutral herbs are regarded as equal in relation to hot/cold or damp/dry and capable of maintaining a state of equilibrium. Neutral herbs can be seen as moderating reactivity, and supporting homeostasis rather than forcing change.
Pungent
The pungent flavour refers to the powerful taste of hot spices including mustard (Brassica spp.), ginger (Zingiber officinale), horseradish (Amoracia rusticana), chilli (Capsicum spp.), and garlic (Allium sativum). These herbs act to enliven and invigorate the senses, and they often also have heating qualities. Unlike other tastes, the effect is not linked to a specific receptor on the tongue and instead acts through direct irritation of tissues and nerve endings. Energetically, pungent herbs are known to disperse energy (qi) throughout the body. Pharmacologically, pungent herbs dry excess moisture and mucus, as well as stimulate digestion and metabolism.
Resinous
Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification. With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
Salty
The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
Sharp
The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production. Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
Sour
The sour taste occurs because of the stimulation of hydrogen ions which trigger the sour taste receptors on the tongue. The more acidic a substance, the more hydrogen ions will be released. The sour taste comes from acidic substances including citrus, fermented foods, tannins, and vinegars. Sour foods and herbs absorb excess moisture, whilst also increasing the production of saliva. Energetically, sour substances tonify the lungs, playing a role in disease prevention. Excessive use, however, can result in malabsorption of nutrients. Examples of sour herbs include, rosehips (Rosa canina), raspberry (Rubus idaeus), rhubarb (Rheum palmatum), schisandra (Schisandra chinensis), hawthorn (Crataegus monogyna) and ginkgo (Ginkgo biloba).
Sweet
In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness. Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.
Umami
The umami taste was originally discovered in 1985 in Japan and is directly translated from the Japanese as a ‘pleasant savoury taste’. It is referred to as the ‘fifth taste’ and is a salty, rich, and meaty flavour. The umami flavour is produced by amino acids (glutamic acid and aspartic acid) found in many food and plant sources including tomatoes, mushrooms, seaweeds and soy-based foods. Umami foods can improve nutritional absorption and digestion as there are also umami receptors in the gut as well as the mouth. Examples of umami herbs include green tea (Camellia sinensis), reishi (Ganoderma lucidum), nettle (Urtica dioica), cordyceps (Ophiocordyceps sinensis), shitake (Lentinula edodes) and bladderwrack (Fucus vesiculosus).

Sign up to our newsletter

Sign up to our newsletter to receive the very latest in herbal insights.

Resources