Dill is native to southern Russia, western Africa and the Mediterranean region.
Dill is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum.
The seeds are stronger and more full of flavour than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.
Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.