1.  Dill (Anethum graveolens), depending on where it is grown, is either a perennial or annual herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens.

2.  Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for three to 10 years.

3.  The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.