Anethum graveolens L. (Umbelliferae), commonly known as dill or Sholpa (Bengali) or Shepu (Marathi, Konkani) or Savaa (Hindi) or Soa (Punjabi) or Soa-kura (Telugu), is native to Mediterranean countries and southeastern Europe.
It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Main aroma constituents are Apiole, Dillapiole, Carvone, Limonene, Myristicin, and Umbelliferone. Medicinal activities reported are antibacterial activity against Staphylococcus aureus, and antimicrobial activity against Saccharomyces cerevisiae.