"What a dill!"
"Quit bein' a dill."
"You're a big dill."
"Did anyone ever tell you that you're a big dill?"
Alternate forms: dillcorn, dillhorn, dillweed, dilbert, double d dill
"Man there are a lot of dillhorns here tonight."
Dill (Anethum graveolens)
The taste of dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and salads. The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. Try grinding the seeds to use as a salt substitute. Both the flowering heads and seeds are used in flavored vinegars and oils.