Botanical name: Anethum graveolens
The finely divided leaves of Dill have a mild aniseed flavour. Seeds are rich in oils that have beneficial digestive properties.
Both the leaves and seeds are used.
Dill is an excellent flavouring for fish dishes. Add finely chopped leaves into salads, mix with cream cheese and use as a dip or spread.
Use whole leaves as a garnish.
Prefers full sun.
Grows 0.6-1m high.