Dill, like chervil, has delicate looking leaves and a sweet aniseed character, but it’s more pungent than chervil, and the taste lingers longer. It should be used judiciously unless you really love it, because it tends to take over other flavours. Dill works well with oily fish such as salmon, cutting richness and adding a pleasing freshness. Finely chopped it can be added to potato salad, green beans, broad beans, zucchini (courgettes), eggplant (aubergine) or cucumber or used in fish sauces. It is also good in combination with eggs, sour cream, cream cheese and yoghurt. It is also used to garnish rich meat dishes. It’s best added to dishes at the last minute because heat softens it and it loses character.
Freshly picked, it stores well for several days refrigerated in an unsealed plastic bag lined with paper towels.
Dill seeds are used in pickling among other things and go especially well with cucumbers.
You might like to try dill in Hot-smoked Salmon Salad with Beets, Potatoes & Yoghurt Dill Sauce and Yoghurt Dill Sauce