Anethum graveolens

Anethum graveolens is a herbaceous plant in the celery family Apiaceae, also known as dill. It is the sole species of the genus Anethum, though some literature classifies it in a larger genus, Peucedanum.

Description

Anethum graveolens grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.8–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface.

Cultivation and uses

Anethum graveolens is widely grown for its strong flavor, which is similar to the related parsley and fennel. It is used in many dishes, particularly in Eastern European cuisine. The seeds are viable for 3–10 years.

The plant is a traditional and popular herb in the Mediterranean region, being used in several kinds of dishes. An infusion of the plant is considered a good digestive aid. The essential oil from Anethum graveolens has been used in the manufacturing of soaps.

History

Anethum graveolens was likely first cultivated in the Mediterranean region. The plant has a long and ancient history in many countries, including Egypt, Rome, and Greece. The Greeks covered their heads with dill leaves in the belief that it would grant them wisdom and courage.

See also

• List of culinary herbs and spices
• Apiaceae

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