1 tsp. dill seeds
1/2 tsp. dill weed
2 Tb. boiling water
1/2 c. butter
1/4 tsp. dill weed
Add dill seeds and 1/2 tsp. dill weed to 2 Tb. boiling water. Cover and let stand 5 min.; strain out dill seeds and discard.
Whip into butter, adding remaining 1/4 tsp. dill weed. Let stand at least 2 hours or longer before adding to hot cooked veg.
Note: Dill Butter is good on potatoes, beets, cabbage, carrots, peas, spinach, tomoatoes and turnips.