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Glite Dictionary
Anethum graveolens

Anethum graveolens

6.4
A herb with feathery leaves and seeds used in cooking, called dill
  • noun
  • /əˈnɛθəm ˌɡreɪvəˈlɛnz/
  • Specialized
translation icon : eneldo
  • The delicate leaves of Anethum graveolens add flavor to many Mediterranean dishes.

Examples

  • The seeds of Anethum graveolens are widely used as a spice in pickling recipes.

  • Botanists classify dill as Anethum graveolens in the Apiaceae family.

  • I love cooking with Anethum graveolens for its unique flavor.

  • The recipe calls for fresh Anethum graveolens leaves.

  • The delicate leaves of Anethum graveolens add flavor to many Mediterranean dishes.

  • The seeds of Anethum graveolens are widely used as a spice in pickling recipes.

  • The recipe calls for fresh Anethum graveolens leaves.

Synonyms

dill
vsAnethum graveolens
30 1.0

A scented herb with fine feathery leaves used to flavor food

is the formal botanical name used in scientific contexts rather than everyday speech

Surface Forms

Anethum graveolens singular
Anethum graveolenses plural

Morphology

Anethum + graveolens

This is a botanical Latin binomial rather than an ordinary English phrase; the species epithet 'graveolens' is not a common English word and is not defined here, so a B1 learner who only knows the listed constituents would not be able to infer the everyday meaning 'dill'. Although 'Anethum' names a genus that includes dill, scientific Latin names are convention-driven and not compositionally transparent to typical learners, making the expression unpredictable.

Etymology

Anethum graveolens is the Latin name for the herb 'dill'. One easy memory hook is the image of its feathery leaves and scented seeds: the parts Anethum and graveolens point to a plant with a 'strong smell', so the name helps you remember the common cooking herb 'dill'.