Language English Vegetables and herbs Dill (Anethum graveolens) Photo: Jardin botanique de Montréal (Josée Bouthot) Dill (Anethum graveolens) Photo: Jardin botanique de Montréal (Josée Bouthot) OngletsBotanyOrigin and description Dill is probably native to Eastern Asia. It has been popular since Antiquity for its medicinal properties and culinary uses. Its fruit, often called seeds, have a caraway-like taste. The leaves are milder tasting.Cycle: Annual.Spacing: 15-30 cm.Height: 60-110 cm. Species, cultivars and related plants The 'Superdukat' cultivar has stiffer stems, making it easier to harvest, and a higher concentration of essential oil. Highly ornamental. Common nameDillLatin name (genus)Anethum graveolensFrench common name Aneth Botanical familyApiaceae HorticultureGrowing conditions Exposure: Full sun Propagation Sow seed indoors in mid-April. Sow seed outdoors in May. Use Culinary use: The fruits are used to flavour marinades, vegetables, sauces, soups, breads and pastries. The leaves are added to fish, salads, soups, sauces and dips. In cooking, they should be added at the last minute to preserve their flavour.