Antimicrobial

Dill has been investigated for its various antimicrobial effects including one study published in the Journal of Food Science in 2006 that showed the essential oil of dill weed was effective against several bacteria strains completely inhibiting the growth of Fusarium graminearum as well as being toxic to five other bacteria including Staphylococcus aureus. Another study at the University of Vienna found that dill extracts taken from seeds stored for 35 years also killed several fungal strains such as the mold Aspergillus niger and the yeasts Saccharomyces cerevisiae and Candida albicans.