Classical name for Dill.
See A. graveolens for description.
1 species from S W Asia.
For flavouring or garnishing a range of foods from salads and soups to preserves, smelling of aniseed; it has also been used medicinally since classical times, a factor leading to uncertainty as to its true native distribution.
Hollow-stemmed, fennel-like, waxy-blue herb smelling of aniseed and with flattened paperywinged seeds.
Source: (2002). Apiaceae. In: . Horticultural Flora of South-eastern Australia. Volume 4. Flowering plants. Dicotyledons. Part 3. The identification of garden and cultivated plants. University of New South Wales Press.