Dill’s caraway-seed taste enhances Eggs, Cucumber, Potato, Beetroot, or Fish.
It can be mistaken for fennel leaves (which have an aniseed flavour.)
Dill seeds and the feathery leaves (both fresh and dried) are used.
Chopped leaves lift the flavour of eggs and seafood, as well as beetroot, cucumber and potatoes.
Dill seeds are used in pickling.