Cookbook:Dill

Dill is an herb in the parsley family. Both the fern-like leaves and the seed are used.

Characteristics
Dill has bright green, feathery fronds (called dill weed/herb), whose flavor is somewhat like parsley and anise. After flowering, the plant also produces dill seeds, which are brown and ovular with a pronounced anise- or caraway-like flavor. Overall, the seed has a stronger flavor than the weed.

Selection and storage
When choosing fresh dill weed, look for bright green color without yellowing, wilting, or sliminess. It should be stored in the fridge, wrapped in a damp towel and sealed in an airtight container, for up to several days. Alternatively, you can keep the stems in a glass with an inch or so of water. Dried dill weed is available, but the flavor and aroma are more degraded.

Dill seed keeps for much longer, with a shelf life of months at room temperature when kept in an airtight container away from light, heat, and moisture. Like with most spices, the flavor dissipates faster when ground.

Use
Dill leaves (called dill weed) are used to flavor many foods, especially in Northern and Eastern Europe. It is a popular herb used in various ways with fish, and it works well with creamy sauces and as a garnish. When cooking with dill weed, you'll usually want to add it to your dish after removing from the heat to prevent flavor degradation. However, some South Asian dals do use stewed dill, though the flavor lessens.

Dill seed can be used much like caraway and fennel seeds, sprinkled over casseroles and breads, and in salad dressings. It is a main flavoring in dill pickles.

Both the seeds and the leaves are commonly used to flavor cucumber pickles.