The dill plant (Anethum graveolens L., Umbelliferae) is indigenous to the Mediterranean region and southern Russia. The plant is cultivated in the subtropical and temperate climates of India, England, U.S. and in Scandinavia, even as far north as the Arctic Circle in Norway. Dill plants were cultivated in ancient Israel and by the Greeks and Romans. Dill is grown for the production of essential oil, for the fruits, and for the herb. The fruits yield 2 to 4% of essential oils with high content of carvone. The oil and the herb are important flavoring agents in the pickle industry. The chopped herb is used in soups, salads, and seafood, such as lobster and crayfish. The fruits are used to flavor pastries, sauces, and as one of the ingredients of curry powder. The medicinal uses of dill include curing coughs, soothing stomach aches, easing digestion, relieving insomnia, and masking bad breath. 7