Dill is one of those herbs that in effect has two different seasons. In early spring it is used for its leaves and then later in fall for its seeds. Each part of the plant has its own characteristics and properties. With its crisp grassy taste, dill leaves, or “dill weed” as it is called, is a natural to be paired with fish, mild cheeses, egg dishes, vegetable dishes, cream sauces, and it is especially good on potatoes. Cucumbers are another food that partners well with dill, either in salads, chilled soups or on tea sandwiches. Dill has a simple, clean taste. When using dill leaves, it is best to use it fresh rather than dried to get the most flavor. If using dill in a hot dish such as a stew or a sauce, be sure to add it just before serving, as it loses its flavor in the heat.