Anethum. (From Greek anethon, dill.) Umbelliferae. Two species of glabrous and glaucous, annual or biennial herbs, with strong anise odour. Leaves 3-4 pinnate, petiolate; segments filiform. Umbels compound; involucre and involucel commonly absent; flowers yellow; sepals absent; petals oblong with inflexed apex. Fruit ovoid, dorsally compressed; mericarps with slender dorsal ridges and winged lateral ridges. Old World. Z8.

An erect and strongly aromatic annual with fine, thread-like foliage resembling that of the closely related fennel, dill is an attractive plant for the herb and vegetable garden, grown for its distinctive and delicately flavoured seed and foliage, traditionally used in fish cookery, sauerkraut and in pickling spice mixtures. Grow in well-drained fertile soil in full sun, with shellter from wind. Keep soil moist and weed-free; plants may bolt quickly in dry weather. Make monthly sowings In situ in rows 60cm apart, from spring to mid-summer. The leaves are best used fresh, cut just before flowering, but may be dried at low temperatures (not greater than 38ºC) or, better frozen. Seeds are harvested as they are beginning to turn brown in late summer; dry seed heads in single layers on paper, at low temperatures, in shade.

DILL. Erect glaucous annual to 60cm. Leaves to 35 x 20cm, oblong to obovate in outline, finely divided, segments to 20mm; petiole 5-6cm, mostly sheathing. Umbels compound; rays 15-30, unequal, 2-9cm. Fruit around 4-5mm; mericarps dark brown with pale-winged marginal ridges, commissure broad. Summer. SW Asia, naturalised Europe and N US.