Dill
(Anethum graveolens). A herb rarely grown in this country. It is used for flavouring soups, sauces, &c., for which purpose the young leaves only are required. It is of very easy culture. Seeds may be sown broadcast, or in drills, about March or April, in any ordinary garden soil; and, if the flower-stalks are allowed to remain and seed each year, plenty of plants will always be produced. The genus Anethum is now included, by Bentham and Hooker, under Peucedanum.