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dill,Old World annual or biennial plant (Anethum graveolens) of the family Umbelliferae (parsleyparsley,
Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish.
..... Click the link for more information. 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 MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information. , class Magnoliopsida, order Apiales, family Umbelliferae.
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Edible, common seasoning. Yellowish flat-topped flower umbrella with recognizable dill smell. Thin stringy fern-like leaves with famous dill smell and taste. Its these stringy “leaves” and seeds that are what we call “dill” to season our foods. Dill (especially the seeds) is great for digestion, stomach, gas, colic, intestinal, and urinary issues. Some say sniffing dill cured hiccups. Try juicing. Anti-spasmodic and antibacterial. Warning- do not confuse with poisonous parsley varieties.
Edible Plant Guide © 2012 Markus Rothkranz
Anethum graveolens. A small annual or biennial herb in the family Umbelliferae; the aromatic leaves and seeds are used for food flavoring.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
an umbelliferous aromatic Eurasian plant, Anethum graveolens, with finely dissected leaves and umbrella-shaped clusters of yellow flowers
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005