Classical name for Dill.

See A. graveolens for description.

1 species from S W Asia.

Seed.

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: Spencer, R. (2002). Apiaceae. In: Spencer, R.. 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.