A member of the parsley family, “Dill seed” actually isn't seed but the flat, oval, dark brown whole fruits of the herb. The term “dill weed” refers to the green leaves and stems of the plant. Dill seed and dill weed have different uses in cooking, and different applications in herbal healing.
Dill seeds taste like a mild version of caraway and can be substituted for caraway in breads on a one to one ratio. It is often heated or toasted before use to intensify the flavour. The difference between fresh and dried dill weed is like night and day. Use fresh for the most intense flavour. 1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed.
Dill pairs particularly well with seafood, lamb, in dips, potato salad, omelettes and breads.
Store dill seed in a cool, dry, dark place and use within six months for best flavour.
The Vikings cultivated a plant they called “dilla,” which roughly translates to “soothing,” as a remedy for colic in babies. The easy-to-grow dill weed has become an essential ingredient in cuisines around the world.
59 ml - sold in resealable, air tight, rice paper bags.