Dill's green leaves are wispy and fernlike and have a soft, sweet taste.
Dill leaves are consumed differently across various regions, while in South Indian, we add it to idlis, dosas, make palayas and kootu out of it. It is also the star ingredient of ambode and and akki roti both from the Karnataka.
While otherwise dill leaves can be stuffed in parathas, or used in rice recipes, they taste equally good when added to sabzis like baingan or even potatoes.
Add them to pulaos and rice recipes, as it lends a great aroma to it.
Other ways to use it:
Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well.
Use dill weed as a garnish for sandwiches.
Add dill to your favorite egg/ salad recipe.
Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill leaves.
Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Since it is very fragile, even if stored properly, dill will only keep fresh for about two days. Dill can be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the dill leaves in ice cube trays covered with water or stock that can be added when preparing soups or stews.