Dill is often associated with cooking. Dill pickles, as well as meat, fish, egg dishes, and some breads are all popular culinary uses of this versatile herb. Both the seeds and the plant itself are used in cooking, making this two-season herb a very versatile addition to the kitchen. 

Dill, either the seeds or the leaves, can be soaked in vinegar to create a flavorful addition to dishes such as potato salad, soup, or green salads. 

Oil of dill is used in perfumes and sometimes in the preparation of soaps. 

Dill tea can be beneficial to individuals suffering from upset stomach and/or diarrhea, menstrual pain, bad breath, and cough and flu symptoms. The tea is made by steeping two teaspoons crushed dill seed in one cup boiling water for ten minutes; strain. A milder tasting dill tea can be achieved by combining one teaspoon of the dried dill leaves with one cup boiling water; strain. As noted previously, drinking dill tea can aid in the production of milk for lactating mothers.