Originating in the Mediterranean, dill has been cultivated for thousands of years as both food and medicine, the genus name Anethum drawn from a Greek word meaning to calm or soothe, which reflects its long history of use for digestive ailments. In the garden it is a self-seeding annual that reaches two and a half to five feet, with hollow stems, aromatic blue-green foliage, and golden umbel flowers appearing in midsummer that give way to the distinctive, weightier seed clusters. The resemblance to fennel is close — the hollow stem and the smell are the reliable distinguishing features.

Sow seeds directly in spring a week or two before the last frost date, pressing them shallowly into the soil since they need light to germinate. Because of a long taproot, dill resents transplanting, so sow where it will grow. Succession planting every two to four weeks keeps a steady supply of fresh foliage through the season. Consistent moisture prevents bolting; too much shade produces lanky plants that fall over. It serves double duty as a butterfly host plant and is a companionable neighbor to cucumber and broccoli, though it should be kept clear of carrots. Harvest seed heads once the stems begin to dry and the seeds turn golden brown.