An annual plant, native to southern Russia, western Asia, and the eastern Mediterranean, dill is widely grown for its feathery leaves (often called dill weed) and its seed. Dill leaves have a clean, fragrant aroma of anise and lemon. The taste is of anise and parsley, mild but sustained. The oval, flattish seeds smell like a sweet caraway; the taste is of anise with a touch of sharpness and a lingering warmth. Indian dill, A. g. subsp. sowa, is grown primarily for its seed, which is lighter in color, longer, and narrower than European dill seed. Its more pungent taste is preferred for curry mixtures.
This herb ( Anethum graveolens ), a member of the parsley family and more aromatic than fennel (a relative), has been pronounced native to...
A tall, hardy annual, Anethum graveolens , from the Mediterranean and southern Russia with feathery leaves and clusters of tiny brown seeds...
A widely cultivated annual or biennial European herb, Anethum graveolens , 60 cm high. The smooth stem bears feathery leaves and...