Dill leaves and seeds are used to flavour food as a herb or spice. Dill’s aromatic fern-like leaves are used to flavour a variety of foods, including gravlax (cured salmon) and other fish dishes, borscht and other soups, and pickles (where the dill flower is sometimes used). Dill is best used fresh because it loses flavour quickly when dried. However, freeze-dried dill leaves retain their flavour for several months.
