It's best to add fresh leaves just before serving, cooking diminishes the flavor. Dill seeds are good in bread, braised cabbage, meat stews and for pickling. An herb with a slight licorice flavor. Fresh stalks and whole dried seeds. Fresh chopped leaves are good in stuffing, sauces, soups, vegetables and seafood salads.
Seeds are a unique addition to breads, sausages, spicy meat mixtures, and curries.
Crumbled dry leaves or fresh leaves. Sprinkle on fish, poultry, eggs, and cheese for a special taste. An herb with a sour lemon taste and fragrance. Lovely with seafood or in soups and vinaigrettes. Use fresh stalks whole or chopped.