Seasonal flower featuring flattened umbels of densely packed yellow flowers. Fairly similar in appearance to Fennel, Dill or anethum graveolens has green and generally hollow stems. The name comes from the old Viking word dylla, which means to soothe. Formerly used for its analgesic qualities, today its chief use is as a food flavoring, especially for pickles. Check that flowers are open and viable and that stems and foliage are turgid. Also make sure that stems are not crushed, split or have their integrity compromised in any way. Stems should be cut cleanly and crisply and placed immediately into water. Any leaves that will be submerged should be removed. The flowers should be hydrated in a low sugar holding solution and preferably processed in the cooler.