Dill can be used to enhance many foods and is especially popular in Greek, Hungarian, Polish, and Russian cuisines. It goes well with oregano and mint, and can often be used interchangeably with these two herbs. It also combines will with mustard, horseradish, and parsley. Fresh dill adds elegance to fish dishes and green salads.

When adding fresh dill weed to yoghurt sauces and cheese-based salad dressings, add 2 chopped tablespoons (8g) per cup (236.6ml) of dressing.

Heat diminishes the flavour of dill weed, so it’s best to add it to a dish just before it is removed from the heat. On the other hand, heating brings out the flavour of dill seed.