Dill Seeds

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Native to Eurasia, dill is a classic ingredient in many Eastern European recipes. The seeds are reminiscent of caraway and anise with a hint of herbal, citrusy dill weed, and are a staple of pickles, soups, and breads. Dill seeds play nicely with sharp vinegar and sweet winter vegetables like carrot and cabbage.

Contains: Dried dill seeds.

  • Botanical Name: Anethum graveolens
  • Tasting Notes: Caraway, anise, dill weed, citrusy, sweet, bitter, base note
  • Pairs Well With: Vinegar, root vegetables, breads
  • Try In: Pickle brines, lentils, borscht
  • Special Tips: Use ground, or toast/fry in oil and use whole

Make it a Gift: Featured in our Traditional Pickling Spice blend. Or combine with Dill Pollen, Caraway Seeds, and Fennel Seeds, Gift Wrap