Dill herb, known by the botanical name Anethum graveolensis, is a common annual herb being used widely since the middle ages in Mediterranean & Russian regions. The name Dill comes from the Norwegian word “Dilla”, which translates to soothe. Dill is best used as a fresh herb, however, dill can also be frozen or dried for usage. Dill is generally added to soups, salads, potato-based recipes etc for flavoring while dill flowers are sometimes added to pickles. It’s an annual herb from the carrot family, dill is the national herb of Russia served with hummus, pizza, quiches etc. Dill has also been proved to have antimicrobial, antifungal and antioxidant properties making it an ideal ingredient for health food recipes. Dill has tiny yellow flowers and yellow-green leaves on a plant that grows two to three feet in length. Dill tastes like caraway but milder and sweeter. Dill is an excellent source of protein, phosphorus, iron, magnesium, sodium, and potassium and is good for controlling high cholesterol. Dill also has antioxidant properties and also used as a mouth freshener.