Anethum graveolen (European), Anethum sowa (Indian) Plant Family: Parsley (Umbelliferae) Origin: Northern Europe and Russia
Ok - Ok - Ok - Dill 'seed' isn't actually a seed, but the dried fruit of the dill plant... but in cooking it's called a seed, so that's what we're going to call it.
- Dill seeds have very little aroma until crushed or ground - It has many of the same flavour compounds as its cousins: caraway, anise, and celery seed - so you often see them used together because of how well they compliment one another. - Used mostly in savoury dishes. - it’s a staple in pickling spice. - Often paired with cream dishes, and root vegetables.
Super easy to grow - once you get it started in your garden… It will always be there.
Be the first to comment