Dill Weed is a bright, tasty addition to dips and dressings, omelets, white sauces and soups.

Today's dehydration process keeps the dill weed exceptionally green and flavorful, making it a colorful addition to many dishes. Its flavor is light and sweet, and because of this it is often added to a dish just before serving to preserve the flavor. The dill herb is popular in Greek, Turkish and Slavic cuisines for dishes containing mushrooms or spinach, chicken casseroles, and with lamb. Among the German-American population, it is commonly used with poultry, fish, egg and cheese dishes.

Dill is one of the oldest cultivated herbs, showing up in Neolithic graves, Greek and Roman ruins, and even the tomb of Amenhotep II.