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

<P0-S0>  They are often called beardgrass or bluestem. <P0-S1> Bothriochloa is a common and widespread genus of plants in the grass family native to many countries on all inhabited continents and many islands. <SEP> <P1-S0> Dill ("Anethum graveolens") is an annual herb in the celery family Apiaceae. <P1-S1>  It is the only species in the genus "Anethum". <P1-S2>  Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. <SEP> <P2-S0> FooDB (The Food Database) is a freely available, open-access database containing chemical (micronutrient and macronutrient) composition data on common, unprocessed foods. <P2-S1>  It also contains extensive data on flavour and aroma constituents, food additives as well as positive and negative health effects associated with food constituents. <P2-S2>  The database contains information on more than 28,000 chemicals found in more than 1000 raw or unprocessed food products. <P2-S3>  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. <P2-S4>  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. <P2-S5>  Users are able to browse through the FooDB data by food source, name, descriptors or function. <P2-S6>  Chemical structures and molecular weights for compounds in FooDB may be searched via a specialized chemical structure search utility. <P2-S7>  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. <P2-S8>  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. <SEP> <P3-S0> 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. <P3-S1>  Modern medicine from the 19th century to today has been based on evidence gathered using the scientific method. <P3-S2>  Evidence-based use of pharmaceutical drugs, often derived from medicinal plants, has largely replaced herbal treatments in modern health care. <P3-S3>  However, many people continue to employ various forms of traditional or alternative medicine. <P3-S4>  These systems often have a significant herbal component. <P3-S5>  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.