Dill fronds are the fresh, feathery leaf sprigs of the dill plant (Anethum graveolens) - the same part of the plant sold dried as "dill weed," though fresh fronds have a brighter, more delicate flavor than the dried form. They have a grassy, herbaceous taste with subtle citrus and anise notes, distinct from dill seed, which comes from a different part of the plant and tastes more like caraway.
Fresh dill fronds are used across Northern and Eastern European cooking - Scandinavian gravlax, Lithuanian cold beet soup (šaltibarščiai), Polish dill pickles, Russian borscht - as well as in Greek tzatziki, Turkish cacık, and North American dill dips and pickles. They pair well with dairy products like yogurt and sour cream, seafood such as salmon and shrimp, and vegetables like cucumbers, potatoes, and carrots.