The dill plant is an upright annual of the Carrot family, grown for the seeds and oil. The plant is 2 to 3 feet tall, with greatly compounded leaves, the leaflets being near thread-like. The flowers and seeds are produced terminally in flat umbels. Plants are grown from seed. Most of the limited U.S. production is in the North Central States. Both the seeds and oil are used in flavoring foods, especially pickles. Oil is obtained by distilling from the whole plant.
Production in U.S.: For oil, 2,100 acres, 1954 census. For seed, 4 acres, 1949 census.
Use: Both seeds, foliage and oil for flavoring foods, especially pickles.
Part of plant used: Whole plant for distillation of oil. Seeds only for dill seed.