Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side.
The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.In India, dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.
A signature base note in pickling spices and seafood boils, the flavor of dill is heady and strong.Dill's unique health benefits come from two types of healing components: monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin. The total volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have "bacteriostatic" or bacteria-regulating effects.