Dill lends its sweet-and-sour flavor to a variety of foods from several European countries, as well as to Middle Eastern and Asian cuisines. It provides a hint of summery flavor to a lemon sauce for fish, in yogurt-based dips, on vegetables such as carrots and spinach, in egg dishes or with legumes.
Dill leaves are used fresh or dried and are sometimes referred to as dill weed. The seeds of dill also have culinary uses, most commonly in creating pickled vegetables. While cucumbers create the well-known dill pickle, other vegetables that can be pickled with dill include green beans, cauliflower, Brussels sprouts and okra. This Easy and Delicious Dill Pickle recipe uses fresh dill instead of the seeds.