dillweed

Dillweed, commonly called dill, refers to the herb Anethum graveolens, an annual plant in the celery family (Apiaceae). Native to the eastern Mediterranean and western Asia, dill is now cultivated worldwide for its leaves and seeds.

The plant has fine, threadlike leaves (dill weed) and delicate yellow-green umbels of small flowers. It grows to about 60–90 cm tall in warm, well-drained soil with full sun. Leaves are cut as needed for fresh dill; seeds are harvested when mature and are used as a spice.

Culinary uses: Dill weed leaves add a bright, citrusy-anise flavor to fish, potatoes, yogurt sauces, and pickles; dill seeds are used in bread and spice blends. The essential oil, rich in carvone, contributes much of dill's aroma and is used in flavorings and fragrance. Essential oils should be used sparingly, as they are potent and can irritate skin or mucous membranes in some individuals.

Culture and cultivation: Dill is typically grown as an annual in temperate regions. It is best sown directly outdoors after the last frost and prefers full sun with evenly moist soil. It tends to bolt in hot weather, so successive sowings or light shade can extend harvest. Pests include aphids, and fungal diseases can occur in overly wet conditions.

Harvest and storage: Leaves are harvested repeatedly through the growing season and can be dried or frozen. Seeds mature in late summer and should be dried before storage. Dill has a long history in European and Asian cuisines and has also been used in traditional medicine as a carminative.