Dill (Anethum graveolens), has aromatic fernlike leaves which are used to flavor numerous foods, like pickles and also soups. Depending upon where it is growing, Dill will be a perennial or annual herb. It is the only plant in the genus Anethum. Dill prefers warm to hot summers with plenty of sun and prefers rich, well drained soil. The seeds can be viable for as many as ten years.
Search Dill at Years to Your Health
I like to take the dill leaves and combine with butter, creating a dill butter, which is great as a topping for potatoes. Fresh dill leaves mixed with sour cream make a great dressing.