The annual herb dill (Anethum graveolens) belongs to the Apiaceae family of celery. In the genus Anethum, it is the sole species. In Eurasia, dill is a common plant that is used to flavor meals using its leaves and seeds. Dill leaves, both fresh and dried, are commonly used as herbs throughout Europe and Central Asia. They are frequently referred to as "dill weed" or "dillweed" to distinguish them from dill seed. Similar to caraway, dill's fern-like leaves add aroma to a variety of meals, including borscht, pickles (in which the flower of the plant is occasionally used), gravlax (cured salmon), and other fish dishes. Dill loses flavor quickly if it is dried, therefore it is best utilized fresh. Still, freeze-dried