Dill
Dill (*Anethum graveolens*) is an aromatic herb in the parsley family Apiaceae and the sole species in the genus *Anethum*.
Dill (Anethum graveolens) is an aromatic herb in the parsley family Apiaceae, the sole species in the genus Anethum. It is grown as an annual or biennial and is widely used for its feathery leaves and seeds in cooking. It also has a history of medicinal use and is cultivated as an ornamental.
Description
Dill is an erect, aromatic herb with finely divided foliage and yellow flowers arranged in compound umbels. It typically reaches about 0.8 to 1.5 m in height and has a strong smell, especially when crushed.
Uses
The young leaves, often called dill weed, are used fresh or dried, and the seeds are used as a spice. Dill is common in salads, pickles, sauces, soups, fish dishes, and other foods, and it is also grown for ornamental display.
Cultivation and distribution
Dill is grown as a summer crop in temperate regions and can also be cultivated in tropical areas. It is native to parts of the Mediterranean and western Asia, and it has naturalized in many other regions including parts of North America and Europe.
Taxonomy and nomenclature
The genus Anethum belongs to the family Apiaceae and contains dill as its sole accepted species. The genus name is often linked to a Greek root meaning to calm or soothe, while the species name refers to a strong smell.
Key facts
- Dill is the only species in the genus Anethum.
- It is an aromatic herb with blue-green, finely divided foliage and yellow compound umbels.
- Young leaves are used as dill weed, while seeds are used as a spice and flavouring.
- The plant is native to the eastern Mediterranean and nearby regions, but is now widely cultivated and naturalized.
- Dill has a long history of culinary and medicinal use.
Dill is widely grown in Canadian gardens and is familiar in Canadian cooking, especially for pickles, salads, and fish dishes. It is also a common herb in home and market gardening across temperate parts of Canada.
Frequently asked questions
What is dill?
Is dill an annual or perennial?
What parts of dill are used in cooking?
Where is dill native to?
Does dill have uses beyond cooking?
References
- CABI Compendium — https://www.cabidigitallibrary.org/doi/full/10.1079/cabicompendium.3472Supports: Plant description, growth habit, height, cultivation requirements, and culinary use of dill leaves.
- Missouri Botanical Garden — https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=d682Supports: Dill as an annual herb grown for aromatic leaves and seeds and for ornamental foliage and flowers.
- PubMed Central — https://pmc.ncbi.nlm.nih.gov/articles/PMC3249919/Supports: Traditional medicinal uses, spice use, essential oil, and culinary applications.
- GBIF — https://www.gbif.org/species/113560462Supports: Taxonomy, family, sole species status in genus Anethum, and broad cultivation/use.
- Washington College — https://www.washcoll.edu/learn-by-doing/ces/plants/apiaceae/anethum-graveolens.phpSupports: Common name, plant family, and general herb description.
- NC State University Plant Toolbox — https://plants.ces.ncsu.edu/plants/anethum-graveolens/Supports: Common name, aromatic annual habit, origin, and meaning of genus and species names.
- University of Wisconsin Extension — https://hort.extension.wisc.edu/articles/dill-anethum-graveolens/Supports: Origin, naturalization, and historical medicinal/magical uses.