Excellent in many soups and stocks, dill seed provides excellent flavor to any dish.
It is used in salads and in rice, egg, cheese and shellfish dishes.
This culinary herb dill weed is more delicately flavored than the seed from the same plant. It enhances rather than dominates and is delicious in salads, sauces, light gravies, and with fish and grains.
Dill is native to southern Russia, western Africa and the Mediterranean region.
The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany.
Its green leaves are wispy and fernlike and have a soft, sweet taste.
Providing a tangy addition to pickles, salad dressing and fish dishes.
Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste.
Medicinally:
It is also a good source of vitamin A (in the form of pro-vitamin A carotenoid phytonutrients). Dill contains two unique types of healing components: monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin.
