Dill is an ancient herb, having been found in writings in Egyptian tombs, Roman ruins and in Viking lore for both culinary and medicinal uses. It is native to the Mediterranean region, western Asia, and Eastern Europe. Dill's name actually comes from the old Norse word dilla which means to soothe or lull.
Dill weed and dill seed both come from the dill plant. Dill weed has a bright green color, coming from the feathery, fernlike leaves of the plant. Dill Seed, as the name implies, is the seed of the plant. Dill weed and Dill seed have very different flavor profiles. The weed has a lighter and sweeter flavor than dill seed, which is more pungent and robust in flavor.
Dill weed has an amazing number of culinary uses; we know it best from dill pickles. By the way, in the US we apparently consume an average of 9 lbs of pickles per person per year! (In our family the number is likely higher!)
Dill weed is used liberally in salads, sauces, spreads, and soups, and often paired with fish. Great in Greek or other Mediterranean dishes such as Tzatziki, cucumber sour cream dishes, cream cheese spreads, and pasta salads. Often found in German potato soup and cabbage dishes. Adds pep to salads such as coleslaw, macaroni, and potato; salad dressings; sour cream vegetable dips; and vegetables such as string beans, carrots, and beets. Perfect for chicken and egg dishes (especially omelets and quiches). Beautiful as a garnish to add vivid color and zip to any dish.
(You get the idea - Dill Weed is really just amazing with sooo many things!) To enjoy the most flavor from the dill weed, it’s best to add it toward the end of the cooking process, or to use it in recipes that require little or no cooking. For slower cooking foods when you want to infuse the flavor over time; try using dill seed instead.