European cooks consider Dill Weed to be a central ingredient and they use it liberally in salads, sauces, spreads, soups and especially in fish dishes. In Greece it is used to season a summer cucumber salad called tzadziki. This herb is also featured prominently in German potato soup and cabbage dishes. Dill's real claim to fame is the dill pickle, but it's also outstanding with fish, dips, sauces and gravies, breads, and in salads (coleslaw, macaroni and potato), salad dressings, dips, cream or cottage cheese, soups, and bean, chicken, egg and meat dishes.
The flavor of dill is a mix of anise, parsley and celery while its aroma is a combination of mint, fennel and citrus. Due to the modern sophistication of the dehydration process the processed dill weed stays beautifully green and quite flavorful. This color and the resulting subtle flavor of the dill weed herb enhance rather than dominate a dish. While the flavor of dill seed and dill weed are very closely related you should not substitute one out for the other.
Helpful hint – it is best to add dill weed toward the end of the cooking process, and to use it in recipes that require no or little cooking, because the longer it is cooked the more the flavor loses its peak taste. For this reason, dill weed is usually used in fast-cooking sauces, dressings and salads, and dill seed is added to dishes that have longer cooking times. Some great dill weed recipes include: Grilled Whitefish with Dill Tartar Sauce, Grilled Dilled Salmon, Sautéed Flounder and Honey Mustard Salad Dressing.
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