NATIONAL ACADEMY OF SCIENCES OF UKRAINE
State Museum of Natural History
Biodiversity Data Centre

Anethum graveolens L.

Synonym
  • Anethum graveolens subsp. hortorum Alef.
  • Anethum sowa Roxburgh
  • Ferula marathrophylla W. G. Walpers
  • Peucedanum anethum Baillon
  • Peucedanum graveolens L.
  • Peucedanum sowa (Roxburgh) Kurz.
Vernacular Name
Dill
Images
Conservation status
No status defined
Value of species
Remarks
Detail
Occurrence: Ag, dAl, ?Bl, dBl(M), Bu, Ct, Cy, Hs(S), Lu, Ma, Tn, dTu(A), Tu(E), [cAb, Ar, aAu(A, L), Az(F, L,,S), Be(B), aBr, Ca(T), Cg, Co, Cr, Cs, aDa, aFe, aGa(F), aGe, Gg, cGr, He, Hs, aIJ, aIr, It, Jo, aLe, aLS, Mo, aNo, cPo, cSi, aSi(S), aSk, Sl, Sr, aSu, aSy, Uk(U)] (EuroMed, 2018). An annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. The word "dill" and its close relatives are found in most of the Germanic languages; its ulterior origin is unknown. The generic name Anethum is the Latin form of the Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both dill and anise. The form anīsum came to be used for anise, anēthum for dill. The Latin word is the origin of dill's names in the Western Romance languages (anet, aneldo, etc.), and also of the obsolete English anet 'dill'. Most Slavic language names come from Proto-Slavic *koprъ. In central and eastern Europe, Scandinavia, Baltic states, Russia, and Finland, dill is a popular culinary herb used in the kitchen along with chives or parsley.
Book reference
  • Кузярін О.Т. Судинні рослини території торфовища "Білогорща” (м. Львів) // Наукові основи збереження біотичної різноманітності. - 2010. - Т.1(8), №1. - С.75-90.
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Experts
  • Alexander KUZYARIN, Dr, e-mail: kuzyarin@gmail.com

Taxonomic branch

Biota
Eukaryota
Plantae
Viridiplantae
Tracheophyta
Euphyllophytina
Magnoliopsida
Apiales
Apiaceae
PARTNERS