Dill
Anethum graveolens L.
Dill (Anethum graveolens) is an aromatic herb of the carrot family with fine thread-like leaves and a mild anise aroma; used to flavour fish soup and fish cakes, while the seeds are a spice that aids digestion.
No ratings yet — be the first!
Gallery
Dill plantOverview
Dill is an annual herb 40–120 cm tall with smooth, slender, branched stems; its leaves are divided into fine, thread-like bluish-green segments with a mild anise-like aroma. Small yellow flowers form large umbels, and the oval, ridged dry fruit contains aromatic seeds.
Dill originated around the Mediterranean and South Asia and is now grown worldwide; in Vietnam it is a familiar herb for fish soup, fish cakes and crab soup. Young leaves are eaten raw or added near the end of cooking to keep the aroma; the seeds are toasted as a spice and used in pickles, and dill essential oil (rich in carvone) is used in food and medicine, traditionally to aid digestion and relieve bloating.
Distribution & origin
Share of recorded occurrences by region- Mediterranean30%
- South Asia25%
- Vietnam15%
- Others30%
Chemical composition
Relative content in agarwood resin- CarvoneMain aroma40%
- LimoneneSecondary oil30%
- FlavonoidsAntioxidant30%
Uses
- Leaves flavour fish soup, fish cakes, crab soup
- Toasted seeds as spice and in pickles
- Essential oil aids digestion, relieves bloating
Properties
- Taste
- Mild anise-like aroma
- Value
- Rich in carvone oil
Habitat & conservation
Cool, temperate climate; friable soil; plenty of sun.
Conservation
Cultivated worldwide; not threatened.
References
- 1Kew Science – Plants of the World Online: Anethum graveolens — Kew (Plants of the World Online), 2026
- 2Wikipedia – Dill — Wikipedia, 2026