The dill plant itself belongs to the celery family. Dill seeds are a fragrant herb with light brown oval seeds. The seeds have a similar anise flavour to the tips, but they are more robust. They are most commonly used for pickling. They are used in Greek, Turkish and Slavic cooking. The seeds have a flavor similar to caraway but also resemble that of fresh or dried dill weed. Commonly used in European cooking in conjunction with it’s leafy counterpart for seafood such as salmon gravlax.
The spice people carry dill as; dill leaf tips
Culinary Notes :
- Use it for seasoning vegetable dishes
- Use to flavor soups, stews, cheese and egg dishes..
- Add to vegetables while
- Use it in pickles and chutneys
Dill has many health benefits. It helps aid digestion and can be used as treatment for colic in small children. It also contains calcium, manganese, iron and magnesium
Recipe/ product links:
Country of origin:
Mediterranean, Southern Russia
Other names or spelling: dill weed, Garden Dill, Green Dill Seeds, Anethum