Herbs and spices of Provence
Latin: anethum graveolens
Synonyms: faux anis; fenouil bâtard; dill
Dill looks a lot like fenouil (hence the name fenouil bâtard, or bastard fenouil) as well as anis (the faux anis).
Dill, so famous for pickled cucumbers (better known as pickles), is used in Provence for flavoring salmon.
A pinch of dill in boiling water is supposed to be good for the digestion, including calming excessive "wind", and good for the hickups.