Dill (Anethum graveolens)
Originally from Eastern Europe, dill weed (the leaves) and dill seeds, as well as the small yellow and white flowers, have a pungent quality that sits excellently with many sauce, fish and meat recipes.
The plant splits into two, with the leaves and flowers classed as herbs and often used to flavour fish recipes. The seeds are classed as a spice and are common in many pickles and Middle Eastern dishes.
The seeds can be used to flavour salads and even bread. Try adding some dill seeds to boiling potatoes for an interesting twist on the traditional.