Frontier Natural Products Organic Dill Seed Whole Description
Natural Products Co-op
Dill is a dual-seasoning plant -- the ripened fruits are the pungent, aromatic dill seed, while the leafy tops provide us with the more delicate dill weed. This attractive plant belongs to the Umbelliferae family, and comes from two species of the genus Anethum -- Anethum graveolen and Anethum sowa. The two species are very similar and are considered interchangeable for most purposes.
Most of the dill seed consumed in the United States is imported from India and the Middle East, while dill weed is generally grown domestically or imported from Israel and Egypt.
Suggested Uses: Ground dill seed is generally interchangeable with the whole seed in recipes. It works well in pickling, herb butters, sauces, and with fish. Meat packers also use the ground seed for seasoning liverwurst, bologna and frankfurters.
Dill complements salads (potato, coleslaw, macaroni) and salad dressings, dips, sauces and gravies, cottage or cream cheese, breads, soups and egg, bean, chicken and meat dishes. Also try it in sweets like cakes, pastries and apple pie and with vegetables like beets, cabbage (especially sauerkraut), avocado, eggplant, parsnips, pumpkin, squash, broccoli, cauliflower, turnips, potatoes, green beans and tomatoes.