DILL.
Dill pickles make us acquainted with a rather rare flavor used by German and Italian cooks as seasoning in preserves and pickles. It strikes the American palate as a blend of fennel and mint. The seeds and sometimes the thread-like leaves of the tall, wild parsnip-like plant are used. The
umbrella cluster of flowers and seeds assign the dill to the same family as the fennel. In gardens it grows easily, even if in a colder climate than its native range, southern Europe, if given a warm situation, and well-drained soil.