The primary flavor of dill is characterized as fresh, herbaceous, and slightly tangy with hints of anise and citrus. Dill (Anethum graveolens) is an aromatic herb commonly used in culinary applications, particularly in Mediterranean, Eastern European, and Scandinavian cuisines. Its feathery, delicate leaves and seeds are used to enhance various dishes, including pickles, sauces, fish, and soups. Dill pairs well with other flavors, particularly dairy products and vegetables. Besides its culinary uses, dill has a history of being used in traditional medicine for its potential digestive and anti-inflammatory properties.