Dill

Like a number of the other herbs in its family, dill is a tall plant, often reaching a height of 3 ft. (~1 m.), and topped with the characteristic feathery leaves. In addition to containing noticeable amounts of sodium and potassium, dill seeds are high in calcium (a single tablespoon contains more than eight ounces of milk).

Dill, an annual or biennial herb native to Europe and south-western Asia, is naturalized to North America and the West Indies. Principal dill production areas are India and Pakistan, however Egypt, Fiji, Mexico, the Netherlands, the United States, England, Hungary, Germany, and Holland also have commercially productive areas

Dill is well known as the prime flavoring ingredient in dill pickles and other pickled vegetables, but it is also popular for flavoring vinegars. It is an ingredient in many Scandinavian and German fish and seafood dishes and sauces, including gravlax, and is used in soups with a variety of origins, including borscht. Dill is used as a garnish in the Baltic states, in onion dill bread, and in dips and salad dressings, including those used for potato salad.