1. Anethum graveolens L. (dill)

Pl. 203 h, i; Map 840

Plants annual, glaucous, with somewhat thickened taproots. Stems 40–170 cm long, erect or ascending, glabrous, noticeably longitudinally ridged. Leaves alternate and occasionally also basal (a few basal leaves sometimes persisting at flowering), glabrous, short- to long-petiolate, the upper leaves often nearly sessile, the sheathing bases 1–3 cm long, slightly to moderately inflated, sometimes turning tan and papery with age. Leaf blades 4–35 cm long, ovate in outline, pinnately 3 to several times dissected, the ultimate segments 4–20 mm long, narrowly linear to threadlike, sharply pointed at the tip, entire along the margins. Inflorescences terminal and usually also axillary, compound umbels, mostly long-stalked. Involucre absent. Rays 10 to numerous, 3–10 cm long. Involucel absent. Flowers numerous in each umbellet, the stalks 6–10 mm long. Sepals absent. Petals broadly ovate, rounded to bluntly pointed at the tip, yellow. Ovaries glabrous. Fruits 4–6 mm long, narrowly ovate-elliptic in outline, flattened dorsally, glabrous, brown, each mericarp with 5 thin ribs, the lateral and often also dorsal and intermediate ones narrowly but noticeably winged. 2n=22. June–August.

Introduced, uncommon and widely scattered in Missouri (native of Europe; widely cultivated nearly worldwide and escaped sporadically everywhere).

Dill has a strong odor somewhat reminiscent of anise (Pimpinella anisum L., another Apiaceae). The foliage, inflorescences, and seeds have long been used as a flavoring and garnish in cooked foods and salads, and in the manufacture of dill pickles.