Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used mainly in Sweden, the Baltic, in Russia, and in central Asia as an AROMATIC HERB.

Dill weed is best when used fresh and loses its flavor rapidly if dried. Dill leaves preserve their flavor well, when freeze dried.

Dill seed used as a spice has a flavor similar to caraway and dill weed.

Dill seeds were traditionally used to soothe the stomach after meals. From the leaves, stems and seeds of the plant dill oil is extracted.
In Arabia, dill seed is used as a spice in cold dishes and pickles.

Dill is known in English as Laotian coriander. In Laos cuisine, the herb is used in steamed fish and several coconut milk-based.

Vietnamese dishes use Lao coriander as an essential ingredient

Names in other Indian languages:-

Kannada…….sapsige soppu.

Telugu………..soya-kura/soya

Hindi….savaa

Punjabi…..soa.

In Serbia dill is used in soups, potato salads and French fries.

In Gujarat, India, dill is prepared in the manner of yellow Moong dal as a main-course dish.

It is considered to have very good anti-gas properties, and is used as mukhwas, or an after-meal digestive.

It is also traditionally given to mothers immediately after childbirth.

In Canada, dill is a favorite herb to accompany poached salmon.