Dill (Anethum graveolens, celery family Apiaceae) is one of the spices that is always in my kitchen. It is my go-to spice when the salad seems repetitious or the potatoes dull. (Generally, an herb is used fresh, while a spice is dried. Dill is both an herb and a spice.) This is a plant from southern Europe that has been cultivated since at least 400 BCE, the date of the archaeological site in Switzerland where it was found.
|Dill in seed|
Dill is usually described as an annual, but, in my garden, it often grows for two years before flowering and distributing seeds. I planted it years ago in the vegetable garden and, now and then, find plants showing up in other flower beds. The plants are pretty but not dramatic, with fine feathery leaves. The flowers are yellow but tiny, developing into umbels of round flat fruits, each of which contains two seeds.