Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.54 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface.

Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are widely used as herbsin Europe and central Asia.

Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (curedsalmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

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