Dill (Anethum graveolens) is an annual aromatic herb belonging to the Apiaceae (carrot) family, widely cultivated for its feathery leaves, seeds, and distinctive flavor. Native to the Mediterranean and western Asia, dill is known for its fine, thread-like blue-green foliage and umbrella-shaped clusters of small yellow flowers. The entire plant is highly aromatic, giving off a sweet, slightly tangy fragrance. Both leaves (known as dill weed) and seeds are used as seasonings in pickles, salads, fish dishes, and soups. Upright, slender, and airy growth habit (40–100 cm tall). Tap rooted annual with delicate, branching stems. Prefers full sun and well-drained, fertile soil. Tolerates light drought but prefers consistent moisture. Sensitive to transplanting—best grown from direct sowing. Flowers and sets seed quickly in warm weather. Type: Annual herb Edible parts: Leaves (dill weed), seeds Leaves: Finely divided, feathery, blue-green, aromatic Flowers: Small, yellow, arranged in flat-topped umbels Aroma and flavor: Sweet, tangy, and slightly anise-like Uses: Culinary herb, spice, and medicinal applications.