Dill Seeds

Appearance :

Dill seeds are flat, brown, and oval, with a width of about 4 mm and a length of about 2.5 mm. They have five ribs, three short dorsal ribs and two lateral ribs. The seeds have a striated cuticle and an epidermal layer of rectangular cells.

Taste :

Dill seeds have a pungent, earthy, and slightly bitter flavor, with a slight citrus taste similar to caraway seeds.

Uses :

Dill seeds are used in cooking as a seasoning or condiment, and can be added at the beginning or end of the cooking process. They are commonly used in German, Indian, Asian, Russian, and Scandinavian cuisine. Dill seeds pair well with cabbage, cucumber, eggplants, onion, potatoes, and pumpkin.

Harvesting :

Dill seeds are harvested when the stems start to dry out and the seed clusters gain weight. To ensure a continuous harvest, seeds can be sown every few weeks.

Storage :

Dill seeds should be stored in a cool and dry place.

Dill is also known as dill weed, and is related to aniseed, caraway, chervil, coriander, parsley, and carrots.