I know a happy young burgeoning cook whose nickname is "Dill", and I thought it would be fun to assemble a whole bunch of techniques and recipes that he can build into some lifelong "signature" dishes. He likes the flavor.
Dill is also a personal favorite of mine, and I'm hoping for input of ideas on its various forms: fresh herb, dried herb, ground seed, whole seed, and sprouted. It would be neat if folks specify which of those forms they are using in the various dishes.
I use both herb (dried or fresh) and seed (coarse or fine ground) in the major mayo-based salads: tuna, chicken, egg, and potato.
I've seen dill seed in Indian grocers. There must be a whole group of dishes in that cuisine that I'm not aware of. Goes the same for my ignorance of northern European dill dishes.
Looking forward to your input. My goal is to provide him with an overall manual, a series of links, and a few bags of dried dill weed and seed to get him started.