Dill (Anethum graveolens) is an annual plant that is the sole species of the genus Anethum. Successful cultivation of dill requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. Also, Dill prefers rich, well-drained soil. The dill plant grows from 16 to 24 inches tall with slender stems and finely-divided, frilly, delicate leaves 4 to 8 inches long. Seeds develop from the plant’s flowers that are shades of white to yellow.
Harvest Dill seed by cutting the flower heads from the stalks when the seed begins to ripen. The seed heads can be placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.
Fresh and freeze-dried dill leaves (sometimes called "dill weed") are used as an aromatic herb to flavor many foods, especially fish. Dill leaves lose their flavor rapidly if not freeze-dried.
Of course, Dill’s most common use is as a spice for pickling – most notably cucumbers. It has a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed.