An herb (Peucedanum graveolens), the seeds of which are moderately warming, pungent, and aromatic, and were formerly used as a soothing medicine for children; -- called also dillseed.
Famous for pickling, the mild anise taste of dill goes well with soups, fish dishes, salads and egg dishes. The chopped leaves (which should always be added at the end of cooking) are equally good with lamb and veal, in creamed chicken and with vegetables such as tomatoes, cabbage and mushrooms. Invaluable in making fresh sauerkraut or pickled cauliflower, dill is also very popular in making cucumber and potato salads and in sour cream sauces. Native to the Mediterranean, dill can be grown in pots or window boxes if the plants are cut down when they reach about 20 cm. in height. The seeds and leaves can both be dried but do not freeze well.