Dill (Anethum graveolens) is a hardy, umbelliferous, aromatic annual native to all the Mediterranean countries and southern Russia. Though still growing wild in parts of Africa and southern Asia, dill is widely cultivated on the continent, especially in India, England, Germany, and Rumania. Recently in North America dill is almost as well known and as popular as parsley and sage. To a large extent dill is grown commercially in the eastern and southern parts of the country, and to a lesser degree in the Middle West. The flavor of dill is somewhat pungent, and the stems have a bitterness that almost burns. Yet as a seasoning in sweet and bland vegetables it has a most pleasing taste and exceedingly effective flavor. Whenever possible it is best always to use the fresh dill leaves and stems, for the herb loses some of its flavor when it is dried. The freshly chopped leaves are used with practically all foods except desserts. We always think of pickles at the mere mention of dill, but its uses are legion and the results flavorful and gratifying. Freshly minced dill leaves sprinkled over the tops of broiled steaks and chops just before serving not only add to their attractivness but give a new tang and flavor to an old favorite.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 34-35.