dill, Old World annual or biennial plant (Anethum graveolens) of the family Umbelliferae (parsley family), cultivated since at least since 400 B.C. The pungent, aromatic leaves and seeds are used for pickling and for flavoring sauces, salads, and soups. Dill water (a carminative) and oil of dill are made from the seeds. Dill was formerly used in charms against witchcraft. Dill is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.

Fennel-like annual or biennial herb (Anethum graveolens) of the parsley family or its dried ripe fruit (seeds) and leafy tops, which are used to season foods. Native to Mediterranean countries and southeastern Europe, dill is now widely cultivated in Europe, India, and North America. The entire plant is aromatic. Particularly in eastern Europe and Scandinavia, the small stems and immature umbels are used for flavouring foods. Dill has a warm, slightly sharp flavour.

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