Dill is a widely known spice and aromatic plant, the leaves of which are primarily used. They are added to salads, soups, sauces, gravies, fish and meat, vegetable and mushroom dishes. Dill inflorescences are used for canning. A sprig of dill during the flowering period is used to flavor vinegar. The greens are dried for combining with other herbs to obtain spicy mixtures. Green dill loses its aroma when boiled, so it is added to the finished dish: soup, stewed vegetables, fish and meat salads. It goes well with milk soups and sauces. It gives a unique aroma to young potatoes, boiled beans, a piquant taste to cheese, omelette; it improves the taste of fried potatoes, boiled cabbage. Dill seeds are used to flavor tea, vinegar, marinades. (It is especially good for processing fish). Dill is used to make dill oil, which is used in home cooking and confectionery production

Dried dill.