Dill is a perennial herb.

 

Dill is a perennial herb.
An aromatic herb (Anethum graveolens) of the parsley family, with fine green leaves and yellow flowers. Its Fern like leaves are aromatic and are used to flavor many foods.
Dill is a tall plant having feathery leaves. Dill is a sun-loving, so the dill weed is available all season.
Dill an herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Fresh and dried dill leaves are used as herbs.
Dill is best when used fresh, as it loses its flavor rapidly if dried.
Dill seed is used as a spice but traditionally used to soothe the stomach after meals.
In India, dill is known as "SHEPU" or "SHAPU" in Marathi, 'Savaa' in Hindi or 'Soa'.
It is considered to have very good anti-gas properties, and hence it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.
Dill itself is an appetizer and therefore extensively used in culinary.
It also helps to get a good sleep. Also has very good digestive properties. It is also rich in many vital vitamins like vitamin A, C, and a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium.
Dill, scientifically known as Anethum Graveolens, has been in use in culinary and in medicines since ages.
TIP: Like many other fresh herbs, dill loses flavor with too much heat. So add in the last few minutes of cooking to retain it's flavor.
Fresh dill weed should be washed thoroughly in the water in order to remove sand and dirt.