Using dill in cooking

The seed, flower and leaf are all extensively used in cooking, the seed and flowering top used in pickles and the leaf or “weed”, chopped, used in potato salads, cream cheese, soups, grilled meats and salmon. Dill weed is also a great complement to fish and egg dishes

It is also used in dips combined with other herbs and sour cream.

The seed is also commonly added to baked goods including bread. The seed flavour dominates and the weed and seed are excellent with vegetables and fish.

Dill has a pleasant clean, grassy taste and the fresh leaves partner well with cucumber in sandwiches, cold soups and salads.

When used in cooking it should be added at the end of the cooking process tro retain the natural dill flavour.

The freshly cut leaves, can be chopped and used to enrich the flavour of salads and fish dishes in particular, but also are used to flavour dips and herb butter.

My favourite use of dill is with fish. It is especially wonderful in combination with salmon fillets, oven baked.

I also find dill makes a great combination with potatoes. The seed can be added to the water when boiling new potatoes and the weed tossed with potato salads

The seed is used to flavour vegetables, roasts and stews. They are also commonly used in flavoured vinegars.

Dill seed is, of course, famously used in flavoured pickles , particularly cucumber pickles, sometimes then just referred to as “dill” pickles.