In addition to great pickling properties (“dill pickles), the herb dill is an exciting addition to salmon and other grilling fishes. While not as readily used in American cooking, it is a traditional favorite in Greek, Russian, Lebanese, Scandinavian, and Syrian recipes.
With delicate, feathery fronds, dill is a member of the parsley family (and similar in taste to its relative, anise). As annuals, the plants peak in late summer and have a relatively short growing season.
Seeds and leaves have somewhat different flavors and are not interchangeable. Both are available in fresh and dried forms (the dried leaves are referred to as dill weed).
While two types of dill exist – American/European and Japanese/Indian – the European species is the most commercially produced variety.
Always purchase fresh if possible. Seeds can be ground or cooked whole while leaves can be chopped or torn (but not crushed).
View BigOven's dill recipes