Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (4–8 in) long. The ultimate leaf divisions are 1–2 mm (0.04–0.08 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.04 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.8–3.5 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.04 in) thick, and straight to slightly curved with a longitudinally ridged surface.
Etymology[edit]
Culinary use
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 180 kJ (43 kcal) |
7 g
| |
| Dietary fiber | 2.1 g |
1.1 g
| |
3.5 g
| |
| Vitamins | |
| Vitamin A | 7717 (154%) IU |
| Thiamine (B1) |
(9%)
0.1 mg |
| Riboflavin (B2) |
(25%)
0.3 mg |
| Niacin (B3) |
(11%)
1.6 mg |
| Pantothenic acid (B5) |
(8%)
0.4 mg |
| Vitamin B6 |
(15%)
0.2 mg |
| Folate (B9) |
(38%)
150 μg |
| Vitamin B12 |
(0%)
0 μg |
| Vitamin C |
(102%)
85 mg |
| Minerals | |
| Calcium |
(21%)
208 mg |
| Iron |
(51%)
6.6 mg |
| Magnesium |
(15%)
55 mg |
| Manganese |
(62%)
1.3 mg |
| Phosphorus |
(9%)
66 mg |
| Potassium |
(16%)
738 mg |
| Sodium |
(4%)
61 mg |
| Zinc |
(9%)
0.9 mg |
| Other constituents | |
| Copper 667 | 0.14 mg (7%) |
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