Growing and using dill Growing and using dill Dill, a member of the carrot family, has been a favored culinary herb for centuries. Not only its flavorful foliage, but its pungent seeds are used. Native to southern Europe, dill is a staple in Greek cooking. Though dill is best known as a pickling herb for cucumbers, the leaves can be used fresh or dried in salads, meats, vegetable dishes and soups. Used whole or ground, the seeds add zest to bread, cheese, and salad dressing.
Dill grows well in gardens throughout the entire United States.
Its delicate foliage provides an ornamental element wherever it is grown, making it an ideal candidate not only for herb gardens, but for flower beds as well. Or, plant it with other herbs near the kitchen door so it can be harvested and used fresh during meal preparation time. Dill also grows well in containers. Since it has a long taproot, choose a pot that is at least ten inches deep and add a small amount of a slow-release fertilizer. For an ornamental herb garden in a container, plant it with other herbs so its fine texture contrasts with the courser, broader foliage of basil, mint and others.