Abstract The essential oil from fresh leaves of Carum graecum subsp. graecum obtained by hydrodistillation was analyzed by GC and GC/MS. Eighty-five constituents identified accounted for 96.9% of the total oil. The major components of the oil were: dill apiole (29.0%), germacrene D (17.0%), Î²-selinene (11.8%), germacrene B (7.7%) and Î±-selinene (4.7%). Volatile sesquiterpenes constituted the major fraction of the oil (56.9%). The high content of dill apiole and its rather restricted natural occurrence within the genus Carum seems to differentiate C. graecum and C. nigrum from other Carum taxa.