Dill

Dill, Anethum graveolens, is an annual herbaceous plant of the Apiaceae family, much appreciated for its distinctive aroma and its many culinary and medicinal uses. Native to the Mediterranean basin, dill has been cultivated and used for thousands of years by many civilizations. It generally reaches a height of 60 to 90 cm and produces delicate, threadlike leaves and small yellow flowers, grouped in umbels, followed by seeds. This aromatic medicinal plant, known since ancient times for its digestive, calming and antispasmodic virtues, is used in phytotherapy, aromatherapy and cooking, where it is widely used, notably in fish dishes, marinades and pickles.

Easy to grow, dill adapts well to most soils and climatic conditions.