It’s called dill weed for good reason. It spreads like a weed. Sometimes it can crop up in your yard uninvited, like other weeds, in the cracks of your sidewalk. How did it get there? Undoubtedly, the seeds wafted over from a neighbor’s yard.
Sometimes it’s called wild dill, rogue dill (my favorite), or sidewalk dill. Sometimes we just call it the lilies of the alley. Like the lilies of the field, dill seems to have special protection from an omnipresent force.
A lot of this rogue dill seems to have a minimal amount of leaves and rather long stems. There are varieties that have fuller, feathery leaves. You may want to grow it once. Simply letting the plants go to seed on their own can resprout any dill the following year.
Any dill you find growing, wild or cultivated, is suitable for cooking with. You may use the feathery leaves or the woodier stems chopped finely. It all adds a special ethnic flavor that can give dishes a taste of Poland (as in cucumbers and sour cream with dill, or dill pickle soup) or Greece (rice with dill, olive oil, lemon rind, and parmesan cheese). Its bright flavor pairs nicely with lemon, garlic, vinegar, or sour cream. Add it to a marinade for chicken, or on top of fish going under the broiler. The only limit is in the area of desserts. Don’t even try it.
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Source:
http://www.farmerfred.com/plants_that_attract_benefi.html