Dill weed fruits and seeds, harvested when not yet ripe for use, can be extracted into essential oils for consumption, can also be sorted and removed, drying, drying, sterilization and other processes, processed into spices (spices), used in Western cooking; the leaves (also known as dill weed) is also used as herbs (herbs), can be eaten fresh, can also be dried and processed, the smell of the aroma.

As a spice, it is used to pickle green beans, cucumbers, sauerkraut, and as an accompaniment to meats (sausages), as well as in salad dressings, mayonnaise, fish sauces, and seafood sauces. Used in cooking for lamb paste and beef to give exoticism and flavor; in some European regions, dill powder is sprinkled on sandwiches or cheese to give color. Used in fish cooking to remove the fishy odor.

Instructions for serving: Boil and broil dill spices for more than 10 minutes if they are to be heated, and half and half for more than 30 minutes if they are to be served cold, in order to maximize the flavor of the dill.