Description

Dill is a tall, feathery annual, botanically known as, Anethum graveolens. It's in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant. It is also related to Anise, Caraway, Coriander, Cumin, and Fennel. Dill Weed is more subtle and fresh in flavor than the seeds. It is characterized by sweet, green/grassy, tea-like and rye notes.

A bunch of fresh green Dill

Origin

Dill Weed is primarily grown domestically and in Egypt and Southern Russia. This herb has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators.

A fresh sprig of Dill

Use

Dill Seed and Dill Weed are not good substitutions for each other. The seed has a camphorous, slightly bitter flavor whereas the weed has a delicate fresh flavor. Due to its delicate fresh flavor, Dill Weed enhances seafood dishes, vegetables, and dips. European and American cuisines use Dill Seed in seafood dishes, meats, cheeses, pickles and breads. Dill Seed is an important flavoring in spice blends for salad dressings, curries and spices for pickling. Dill is also used in German cuisine such as Potato Soup. The Greek grape leaves are seasoned with Dill Weed. Dill is also used in the seasoning blend for rice pilaf.

Allspice
Anise Seed
Arrowroot
Basil, Sweet
Bay Leaves
Caraway Seed
Cardamom
Cayenne Pepper
Celery Seed
Chervil
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cream of Tartar
Cumin
Curry Powder
Dill
Fennel Seed
Garlic
Ginger
Horseradish
Juniper Berries