dill

Dill is primarily recognized as a culinary herb, evoking a fresh, tangy, and slightly anise-like flavor profile. It is most strongly associated with Scandinavian and Eastern European cuisines, where it is a staple for seasoning fish and vegetables.

In a culinary context, the term refers to both the feathery green leaves and the small seeds of the plant, though they offer slightly different flavor intensities. Because it is treated as a mass noun when referring to the herb as an ingredient, it is typically used without a plural form in recipes.