Dill is in the carrot family and shares fresh green notes with other members in the family like parsley or cilantro. Its recognizable woody characteristic is from a chemical that is unique enough to dill that it is name after it: dill ether. Dill is popular in northern European cuisine, often served with fish, as well as in Mediterranean sauces and slaws. It’s also used in the handfuls in a Persian rice dish called Baghali Polo.