Dill Seeds

Delivered in a resealable pouch

Non-GMO - Non-Irradiated - Free from Nanomaterials

Uses in Cooking:

The flavor of dill seeds is mild, subtle, and slightly aniseed-like, more pronounced than the leaves, with similarities to fennel (as its nicknames suggest). Dill seeds measure between 3 and 6mm.

They are primarily used with fish, especially in oven or poached preparations, which allow the seeds to soften and release their full flavor during longer cooking times.

Dill seeds are also used to make liqueurs, such as aquavit. In Anglo-Saxon countries, they flavor pickled gherkins. 

Dill is widely used in Germany, Hungary, Russia, Scandinavia, Poland, and India.

In infusion, dill seeds stimulate the digestive system. They are also effective in stopping hiccups and calming children's coughs.

Who am I?

Origin: India

Scientific name: Anethum graveolens

Nicknames: Bastard fennel, false anise

Dill is an annual plant from the Apiaceae (Umbelliferae) family, native to the Mediterranean basin and Central Asia, whose nectar is highly appreciated by bees. It has smooth stems that grow 80cm to 1m tall and finely divided, filamentous, bluish-green leaves resembling those of fennel. The flowers appear in terminal umbels, are yellowish, and fragrant. The seeds that follow are small, flat, striated, and mature by late summer.

Its essential oils aid in digesting fatty foods.

The plant thrives in sunny conditions and dislikes overly moist soil. It can self-seed, but in a garden, staggered sowing every 15 days is recommended. In vegetable gardens, it repels aphids and red spiders.

A Brief History:

Used by the Egyptians as a medicinal plant for over 5000 years, dill was also valued by the Romans and Greeks for its fragrance in cooking.

Translation:

German and English: dill

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