Fresh dill is sometimes called “dill weed” to distinguish it from “dill seed.” It is most often associated with dill pickles but has dozens of delicious culinary uses. Fresh dill is used as an addition to many foods; here are some of our favorites:
Add chopped dill leaves to egg dishes, roasted veggies (especially potatoes), dressings, salads, soups, dips and sauces (especially cream- or sour cream–based), and of course, pickles. Dill can be frozen for later use. If used in cooking, it should be added in toward the end of the cooking process as heat diminishes its flavor. NOTE: Use dill with a light hand as it can overpower other flavors.