Dill leaves are widely used as herbs in Mediterranean and central Asian cuisine. The word dill is derived from the old Norse word dilla, meaning to calm; dill water was once used to soothe crying babies. The ultra fine leaves of dill are aromatic and essential to flavor many seafood plates; from cured gravlax, to cooked salmon and trout. Dill is also very often used as a topping for soups, for example in Ukrainian borsht. Dill plays very well in salads, with cheese and fermented milk based condiments and drinks. One of the most popular associations to dill is its use with pickles. It is very important not to confuse dill weed with dill seeds, the herb has very delicate flavor whereas the seed has a much stronger aroma.