About Dill Weed
Dill (Anethum Graveolens) are reminiscent of mild caraway seeds. They keep their flavor well. The Dill plant has thin, feathery green leaves, of which only about the top eight inches are used. This part is known as Dill Weed. Dill is used widely in dishes from Scanadavia to Central and Eastern Europe. Its history in European cuisine is extensive.
The flavor of Dill leaves diminishes with cooking, so use generously and if possible do not cook for too long. Added to pickles, dill retains it bright green color. Besides adding flavor, Dill Weed is an attractive addition to recipes, and brings a wonderful flavor to salmon and other fish dishes in particular.
Dried Dill Weed
Country of Origin:
Remove leaves from stem before use. If possible, do not cook for too long. Besides adding flavor, dill weed is an attractive addition to recipes. Dill is perfect on fish, oasted potatoes and other root vegetables.