Both the seeds and greens of dill provide a delicious, tangy flavor (tastes and smells like parsley and caraway!) for a variety of dishes. Probably most commonly associated with making pickles, dill is also a valuable seasoning for fish, poultry, seafood, eggs, soups, salads, sauces, and potatoes. With its handsome, feathery, blue-green foliage and tiny yellow blooms that make lovely cut flowers, dill is a must-have for the kitchen! Easy to grow and self-sowing, dill is a great choice for the herb or vegetable garden and does quite well in containers. For a regular supply of dill leaves, make successive sowings ever 2 to 3 weeks in well-drained, neutral to slightly acid soil in full sun. Dill does not like to be transplanted, so direct-sow it when the soil warms up in spring or even early summer. (It grows quickly.) Do not plant near carrots, as they react adversely, or too close to fennel, with which it will exchange flavor profiles. However, cabbage and onions, among many others, love to grow near dill!