General Description: Dill is an annual of the parsley family and is related to Anise, Caraway, Coriander, Cumin, and Fennel. Dill Weed is the dried leaves of the herb Anethum graveolens, the same plant from which Dill Seed is derived. The flavor of Dill Weed is lighter and more subtle than Dill Seed. Dill has a dominant personality and a well-rounded tang. Dill Weed has a similar but mellower and fresher flavor. Stronger tasting than the leaves, seeds are used whole or ground in longer-cooking recipes.
Uses: Dill is mainly used in pickling, dill pickles, dill dip mix have become a North American classic and in Europe Sauerkraut and dill vinegars have been popular for centuries. It is especially popular in Russia and Scandinavia, where it is used in courts-bouillons and sauces for fish, pickled salmon, casseroles and soups
History: It has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. Dill Weed is currently gaining popularity in North America.
Origin: Dill is a native of the Mediterranean region and Southern Russia. It grows wild among the corn in Spain and Portugal and upon the coast of Italy.
Shelf Life: 2-3 years