Delightful Dill

IN SUMMER, DILL’S feathery fronds, so wispy and insubstantial through the vacillations of spring weather, now put on a bold display, growing at breathtaking speed into a tall, fernlike mass. Indeed, dill's carefree, lacy appearance is almost a metaphor for lazy, sun-baked days in the backyard. Perhaps that’s one reason dill assumes such prominence in summer foods. Can you imagine barbecues or picnics without dill-spiked potato salads, deviled eggs, or pickles?

DISTINCT FLAVORS: DILL WEED AND SEEDS

Dill (Anethum graveolens) offers two variations on one flavor theme. The foliage, called "dill weed," tastes crisp, fresh, and herbaceous like parsley but with added sweet-citrusy notes. The seeds, which develop later in the season, have a stronger flavor — more aromatic, minty, medicinal, and pungent.

The difference in flavor between the leaves and the seeds results from the differing composition of their essential oils. The seed oil, which is 2 to 5 percent