The essential oils of dill differ in flavor and odor depending upon whether they are obtained from mature seed or dill weed. The quality of dill oil can fluctuate greatly, depending on the percentage of seed oil, the physiological maturity of the seeds used for oil. Dill seeds are used whole or ground as a condiment for flavoring meats, sauces, stews, breads, vinegars, pastries, and vegetable. Dried and fresh leaves are used in sauces, salads, soups, stews, and vinegars. Dill is an important flavoring agent in the pickling of cucumbers.
Some dill oil is used in cosmetics and perfumes.
Dried dill foliage is commonly called dill weed. As a medicinal plant, dill has been used as an antispasmodic, carminative, diuretic, stimulant, and stomachic. It has also been used as a remedy for colic and insomnia and as a stimulant for lactation. Indian dill or East Indian dill, Anethum sowa Roxb.