Dill. Anethum graveolens.

Dill (Anethum graveolens) is an aromatic plant of the Apiaceae family. 
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Description of Dill (Anethum graveolens)

Dill is an annual plant originating from the Mediterranean basin and Asia Minor, used by early civilizations and now cultivated worldwide. It grows to less than a meter in height and flowers in the summer months, producing large yellow umbels that house seeds rich in essential oils.


As a native species to the Mediterranean and Asia Minor, dill has a long history of use by humanity's earliest civilizations. Today, it is grown in nearly every part of the world.


Dill is utilized for its leaves, flowers, and seeds. It serves as a culinary spice and for making infusions aimed at treating various health issues like gastric acidity. It also has diuretic properties and is used to naturally treat digestive spasms and heavy digestion. Additionally, it is believed to enhance the production of breast milk.

The leaves are the most commonly used part in cooking, available both fresh and dried. Like all aromatic herbs, dill loses much of its flavor and aromatic power when dried. However, dill has a potent flavor, so it should be used sparingly to avoid overpowering other ingredients in a dish.

Culinary Use

Dill is a staple ingredient in many countries, especially essential in the cuisines of Nordic and Baltic nations, primarily for pickling. When used in cooked dishes, dill should be added towards the end of cooking to preserve its aroma and flavor.

With fresh dill, you can flavor a wide variety of dishes. Besides being a traditional companion to fish, it can be added to seafood, meats, rice, salads, flavored vinegars and oils, sauces, etc. It provides a sweet, fresh, and anise-like flavor, a unique taste that no other aromatic plant can offer.


Data sheet

Mentha spicata
Europa, Asia
60 cm
Green grey leaves, blue or white flowers
Between the ending of spring and the beginning of summer
Borders or hedges
Sales format
Pot of 13cms diameter
Can resist dry periods
Al tratarse de planta viva y dependiendo de la temporada, la planta puede ser recibida, en algunos casos, no exactamente igual que en la fotografía, aunque sí lo más parecida posible. Sin que ello repercuta en la calidad de la misma.

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