Dill weed is an herb that comes from the dill plant, scientifically known as Anethum graveolens. It has feathery green leaves and a distinct, aromatic flavor that is often described as a mix of caraway and fennel. Dill weed is commonly used in cooking, especially in dishes like pickles, salads, and fish. This herb is rich in vitamins and minerals, including vitamin C and manganese. It can be used fresh or dried, with fresh dill providing a more vibrant flavor. In addition to culinary uses, dill has been traditionally valued for its potential digestive and anti-inflammatory properties.