Wild types of dill are widespread in the Mediterranean basin and in West Asia. The earliest archeological evidence for its cultivation comes from late Neolithic settlements in Switzerland. Traces have been found in Roman ruins in Great Britain.

The name dill is thought to have originated from an Anglo-Saxon word 'dylle'. In the northeastern U.S. and adjoining parts of Canada, the seed of dill is sometimes known as "meeting-seed". Due to parents, who would give their children dill seeds to chew during long church meetings, due to dill's mild hunger-suppressant qualities.

Its leaves are aromatic, and are used to flavor many foods and said to be best when used fresh, however, freeze-dried dill leaves preserve their flavor relatively well for a few months. Dill seeds are used as a spice, and its fresh leaves, and its dried leaves, are used as herbs.

Shelflife: 12 months; Country of origin: Germany, Poland.