Dill is a hardy annual native to the Mediterranean region. In Biblical times it was know by its Greek name, Anethon.
The common name Dill comes from the old Norse word, dilla (to lull) and alludes to its historical medicinally properties as a carminative.
Typically used as a culinary herb. Fine, tender parts are finely chopped and added to sauces. Also used fresh in pickling. Seeds and leaves are also used dried as a seasoning.
Each packet contains 0.5 gram, which is approximately 180 seeds.