It is well known to the ancient peoples of southern Europan and western Asia and is a frequent ingredient in German and Scandianian cooking today. It has been used for medicine, honoring heroes and in decorating. When used in cooking, remember that the greatest leaf flavor occurs just as the flowers are opening, and the seeds are much stronger flavored than the leaves. Many vegetables, meats and fish are enhanced by the flavor of dill. Newly dried seeds can be sprouted and included in salads, soups and breads.
Dill seed is rich in mineral salts and is used in salt-free diets.
Fresh leaves are used as a garnish. The most common use of dill is in pickles. The name dill was derived from a northern European word meaning to lull or calm. It was used to calm infants with colic or hiccups, to settle an upset stomach, or to stave off hunger. In India it is one of the seeds offered to guests after dinner to aid in digestion.