Cucumber vs. Dill — What's the Difference?

A long, green vegetable commonly eaten fresh or pickled.

Grows as a bushy plant with feathery leaves.

Grown on vines and rich in water content.

Has leaves, seeds, and oil used in cooking.

Provides a mild, refreshing taste.

Known for its distinctive, tangy flavor.

Often used as a main ingredient in pickling.

Often used in pickling or flavoring fish dishes.

Can be eaten raw, cooked, or marinated.

An aromatic herb used as seasoning.

Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears usually cylindrical fruits, which are used as vegetables. Considered an annual plant, there are three main varieties of cucumber — slicing, pickling, and burpless/seedless — within which several cultivars have been created.

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum.

A tendril-bearing, climbing or sprawling annual plant (Cucumis sativus) widely cultivated for its edible cylindrical fruit that has a green rind and crisp white flesh.

An aromatic herb (Anethum graveolens) in the parsley family, native to Eurasia, having finely dissected leaves and small yellow flowers clustered in umbels.

The fruit of this plant, harvested when immature and eaten fresh or pickled.

The leaves or seeds of this plant, used as a seasoning.

Any of several related or similar plants, such as the bur cucumber or the squirting cucumber.

Anethum graveolens (the type species of the genus Anethum), a herb, the seeds of which are moderately warming, pungent, and aromatic, formerly used as a soothing medicine for children; also known as dillseed.

A vine in the gourd family, Cucumis sativus.

A cucumber pickled with dill flavoring.

The edible fruit of this plant, having a green rind and crisp white flesh.

A fool.

A person who is calm and self-possessed.

To cook or flavor with dill

A creeping plant, and its fruit, of several species of the genus Cucumis, esp. Cucumis sativus, the unripe fruit of which is eaten either fresh or picked. Also, similar plants or fruits of several other genera. See below.

To still; to assuage; to calm; to soothe, as one in pain.

A melon vine of the genus Cucumis; cultivated from earliest times for its cylindrical green fruit

An herb (Peucedanum graveolens), the seeds of which are moderately warming, pungent, and aromatic, and were formerly used as a soothing medicine for children; - called also dillseed.

Cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons

To still; to calm; to soothe, as one in pain.

Aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning

Aromatic threadlike foliage of the dill plant used as seasoning

Botanically, cucumber is a fruit, but it’s commonly classified and used as a vegetable.

Yes, cucumber seeds are edible and often consumed with the fruit.

Cucumbers are best stored in the refrigerator in a loose plastic bag.

Yes, dill is available fresh, dried, as seeds, or as dill oil.

No, dill is versatile and enhances fish, soups, salads, and sauces.

Dill is traditionally used for digestion and as an anti-inflammatory agent.

Yes, cucumber is hydrating due to its high water content.

Yes, dwarf varieties of cucumbers can be grown indoors.

Cucumber is often used in salads, sushi, gazpacho, and pickles.

Dill adds a tangy, slightly bitter, and aromatic flavor.

Yes, fresh dill generally has a more robust flavor than dried.

Yes, cucumber and dill often complement each other, especially in pickling.

Yes, cucumber skin is edible and contains fiber, though some prefer to peel it.

Dill is an annual herb, but with care, it can be grown year-round indoors.

Dill has also been used in traditional medicine and perfumery.