Dried and fresh dill leaves or sometimes called “dill weed” to distinguish it from dill seed are used as herbs, mainly in the Baltic, Sweden, in Russia, and in central Asia.
Dill seeds are used as a spice, with a flavor somewhat same to caraway; however it also resembles that of dried or fresh dill weed. Dill seeds were generally used to comfort the stomach after meals. Dill oil is extracted from the leaves, seeds and stems of the plant.
Uses of Dill
In Arabic, dill seed is usually called Ain Jaradeh, which means cricket eye and used as a spice in cold dishes like pickles and fattoush (a Lavantine bread salad).
In Vietnam, the dill is used in their regional cookings, specifically northern Vietnamese cuisine.
In Iran, dill is most commonly known as “Shevid” and is used with rice called “Shevid-Polo“.
In India, dill is prepared with yellow Moong dal as the main course dish. It is considered to have anti-gas properties, and it is used as Mukhwas or an after meal digestive. It is also given to mothers immediately after giving birth.
In Canada, dill is a favorite spice or herb they put in their poached salmon.