Dill, Anethum graveolens, is a tender annual in the carrot family (Apiaceae). It is native to Asia Minor and the Mediterranean region. The tall, leggy plant is popular for pickling but you may also use the foliage and seeds in soups, salads, breads, party dips and fish dishes. In cut flower arrangements, floral designers value dill as a feathery green filler. Dill grows best in a well drained, slightly acidic soil, rich in organic matter. Harvest green dill foliage anytime during the growing season until the umbrella-like flower clusters open.