dill facts and dill details

"Dill weed" or simply "dill" refers to the feathery leaves, while dill seed
is the dried fruit of the dill plant.
"The real value of it is the dill weed, and it's much better fresh. Like
parsley, dill doesn't dry well," said Bettye Boone, who enjoys growing herbs
at her Chapin, S.C., home.
Use fresh dill within a week, storing it bouquet fashion in a glass of
water, with a plastic bag over the top, in the refrigerator. The fresh
leaves can be frozen in small resealable bags.
When cooking with dill, add it at the end, Harrsen suggested. When heated
for long, fresh dill loses much of its delicate flavor, she said.

dill details

-- Flavor: Green tasting with hints of camphor, anise, parsley and celery
-- Aroma: Combination of mint, citrus and fennel
-- Combines well with: basil, bay, burnet, chervil, chives, cress, garlic,
mint, parsley, sorrel and tarragon
-- Use fresh with: salads, vegetables, pastas, grains, seafood, eggs, slaws,
sour cream and cheeses
-- Use in cooked dishes: soups, sauces, vegetables, fish, potatoes and bread

-- A member of the parsley family, dill is a symbol of good luck.
-- In the Middle Ages, witches used dill in magic spells to stave off
-- America's early colonists called dill "meetin' seed" because it was
chewed for refreshment during long church meetings.

Source : Messenger-Inquirer Owensboro, Ky