Agricultural Information:

Family: Apiaceae
Scientific name: Anethum graveolens

Dill is an herb grown for both its leaves and seeds that form an umbrella like structure like other plants in the apiaceae family.

Dill became a defining flavor in Jewish pickling, as it was added to brine-based fermentation brought with Jews when immigrating to America from Eastern Europe. Paired with garlic, it gave rise to the signature kosher dill pickle.

The dill plant is a great addition to the garden as it is the host for the Eastern Black Swallowtail butterfly and other species in the swallowtail family.

Halachic Information:

Dill is mentioned in the Talmud when it is discussed for being subject to tithes (given to the poor and to Levites). Since the dill plant is used for its leaves and seeds when grown in the garden, it was accepted that it should be given as a part of the tithes, whereas wild dill was not.