Another member of the parsley family, dill has feathery leaves and flat, oval-shaped brown seeds. Both are used for seasoning. The leaves have a pungent, tangy taste, and the seeds have a bitter flavour with caraway overtones. Dried leaves are sold as dill weed. Dill complements the flavour of fish, chicken, eggs, salads, and a variety of vegetables. It is also used as a pickle flavouring. Use fresh dill leaves whenever possible; drying causes them to lose their flavour. The leaves also make a lacy garnish. Dill weed should be used at the end of cooking so it will keep its flavour. Alternatively, the heat intensifies the flavour of the dill seed.