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Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia, where its leaves and seeds are used as an herb or spice for flavouring food.
Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.
Like caraway, the fern-like leaves of dill are aromatic and are used to flavour many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried. However, freeze-dried dill leaves retain their flavour relatively well for a few months.
Dill oil is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.
Dill is the eponymous ingredient in dill pickles.
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