Dill (Anethum graveolens)
source 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.
http://rodpriceadventure.com/store/hats-2/ 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.
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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.