Dill weed, with its feathery green leaves, is essential to the cooking of Scandinavia and many northern European countries. Its anise-celery-parsleylike flavor is distinctive among herbs and different from the dried form of dill known as dill seeds. In fact, dill seeds, tan and flat and the essential flavor component of dill pickles, are the dried flower of the plant.

Fresh dill weed is handy to have around in the summer when supplies of fresh, wild salmon are more abundant. Dill weed and salmon — smoked, grilled, poached, fried or cured as gravlax — are made for each other. Chop some fresh dill and add it to mayonnaise, yogurt or sour cream for a delicious accompaniment to salmon as well as shellfish.

Use fresh dill quickly after purchasing it; it should be very fresh for optimum flavor.

Cooking dill does not enhance its flavor; rather, the flavor diminishes with heat. Chop it and use fresh dill in salads, dressings, dips, vegetable dishes, casseroles and sauces.

Don’t confuse the feathery fronds of dill with the tops of fennel.

Look for fresh dill at farmers markets and supermarkets.