Dill

Leaves can be eaten both raw and cooked and are often used as a flavoring in salads. To retain their flavor, it is best to use the leaves raw or to add them to cooked dishes just a few minutes before cooking is complete. It is advisable to harvest the leaves just before the plant begins to flower. Seeds can be consumed both raw and cooked, but they have a sharp and bitter taste. They are often used as a flavoring in salads, jam, and dill vinegar, and are also used to flavor pickles. Additionally, the seeds can be sprouted and added to bread, soups, and salad dressings. The essential oil from the seeds is used as a flavoring in the food industry. Tea can be made from both the leaves and the seeds of the plant.