Dill seed and weed are widely used in pickling as well as in German, Russian and Scandinavian dishes.

Both dill seed and weed (dried leaves) come from the same plant.
The dill seed flavor is clean, pungent and reminiscent of caraway. Dill weed is similar but tastes more mellow and fresher.

Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Babylonian and Syrian herbalists used it. Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. In fact, the name is derived from the old Norse word "dilla" meaning "to lull" because it was used to lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill Weed is currently gaining popularity in North America.

Dill sand dill weed are not good substitutions for each other. Dill seed is good sprinkled over casseroles before baking and used in salad dressings. Dill weed, with its delicate flavor, enhances fish, shellfish, vegetables and dips.

European and American cuisines use Dill seed in pickles, meats, seafood, cheeses and breads. Dill seed is an important flavoring in spice blends for salad dressings, curry blends and spices for pickling.

Dill weed is used with fish, shellfish, cottage cheese, cream cheese and with tomato juice beverages. In the cuisine of the Middle East, dill weed is used to season meats and vegetables, such as lamb and spinach. German cuisine relies on dill for potato soup and Greek grape leaves are seasoned with dill weed. Dill is also used in the seasoning blend for rice pilaf.