Question: Which can be used to season food, Bothriochloa or Dill?

Context paragraphs:
Bothriochloa: Bothriochloa is a common and widespread genus of plants in the grass family native to many countries on all inhabited continents and many islands.  They are often called beardgrass or bluestem.

Dill oil: Dill oil is an essential oil extracted from the seeds or leaves/stems (dillweed) of the Dill plant.  It can be used with water to create "dill water".  Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.  It is the sole species of the genus Anethum.

Fried pickle: Fried pickles are a snack food found commonly in the Southern U.S..  They are made by deep-frying sliced battered dill pickles.

FooDB: FooDB (The Food Database) is a freely available, open-access database containing chemical (micronutrient and macronutrient) composition data on common, unprocessed foods.  It also contains extensive data on flavour and aroma constituents, food additives as well as positive and negative health effects associated with food constituents.  The database contains information on more than 28,000 chemicals found in more than 1000 raw or unprocessed food products.  The data in FooDB was collected from many sources including textbooks, scientific journals, on-line food composition or nutrient databases, flavour and aroma databases and various on-line metabolomic databases.  This literature-derived information has been combined with experimentally derived data measured on thousands of compounds from more than 40 very common food products through the Alberta Food Metabolome Project which is led by Dr. David Wishart of the University of Alberta.  Users are able to browse through the FooDB data by food source, name, descriptors or function.  Chemical structures and molecular weights for compounds in FooDB may be searched via a specialized chemical structure search utility.  Users are able to view the content of FooDB using two different “Viewing” options: FoodView, which lists foods by their chemical compounds, or ChemView, which lists chemicals by their food sources.  Knowledge about the precise chemical composition of foods can be used to guide public health policies, assist food companies with improved food labelling, help dieticians prepare better dietary plans, support nutraceutical companies with their submissions of health claims and guide consumer choices with regard to food purchases.

Food chain: A food chain is a linear network of links in a food web starting from producer organisms (such as grass or trees which use radiation from the Sun to make their food) and ending at apex predator species (like grizzly bears or killer whales), detritivores (like earthworms or woodlice), or decomposer species (such as fungi or bacteria).  A food chain also shows how the organisms are related with each other by the food they eat.  Each level of a food chain represents a different trophic level.  A food chain differs from a food web, because the complex network of different animals' feeding relations are aggregated and the chain only follows a direct, linear pathway of one animal at a time.  Natural interconnections between food chains make it a food web.  A common metric used to quantify food web trophic structure is food chain length.  In its simplest form, the length of a chain is the number of links between a trophic consumer and the base of the web and the mean chain length of an entire web is the arithmetic average of the lengths of all chains in a food web.

Honey dill: Honey dill is a condiment consisting of honey, mayonnaise, and dried dill that is unique to Manitoba, Canada.  It is often used as a dipping sauce for chicken fingers as well sweet potato fries.  The sauce was mistakenly invented by a popular local diner located in downtown Winnipeg, the restaurant specialized in chicken fingers, the meal for which the sauce is mostly used.  Its owner had tried to copy a different recipe by taste from another restaurant, but got the recipe wrong.  The accidental sauce was so popular at the restaurant that it took off locally in the province.  President's Choice marketed a brand nationally, however sales outside Manitoba were too slow.  Today most production is done by a local Winnipeg producer or in-house at restaurants.

History of herbalism: The history of herbalism is closely tied with the history of medicine from prehistoric times up until the development of the germ theory of disease in the 19th century.  Modern medicine from the 19th century to today has been based on evidence gathered using the scientific method.  Evidence-based use of pharmaceutical drugs, often derived from medicinal plants, has largely replaced herbal treatments in modern health care.  However, many people continue to employ various forms of traditional or alternative medicine.  These systems often have a significant herbal component.  The history of herbalism also overlaps with food history, as many of the herbs and spices historically used by humans to season food yield useful medicinal compounds, and use of spices with antimicrobial activity in cooking is part of an ancient response to the threat of food-borne pathogens.

Dill: Dill ("Anethum graveolens") is an annual herb in the celery family Apiaceae.  It is the only species in the genus "Anethum".  Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

Relish: A relish is a cooked and pickled product, made of chopped vegetable or fruit; as a food item typically used as a condiment, in particular to enhance a staple.  In North America, the word "relish" is frequently used to describe a single variety of relish—the green, pickle or dill relish, made from finely chopped pickled cucumbers.  Such relish is commonly used as a condiment, and is an important ingredient in many varieties of the U.S. version of tartar sauce.

Bothriochloa pertusa: Bothriochloa pertusa is a species of grass.  It is widely used as a fodder and a graze for livestock.

Supporting paragraphs: Bothriochloa Dill
Answer: Dill