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Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes. The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor.
A Few Ideas - Dill Seed and Dill Weed are not good substitutions for each other. The seed has a camphorous, slightly bitter flavor, and the weed has a delicate flavor. Dill Seed is good sprinkled over casseroles before baking and used in salad dressings. Dill Weed, with its delicate flavor, enhances fish, shellfish, vegatables, and dips.
Dill is widely used in Scandinavian cuisine due to its light and delicate flavor. It compliments fish dishes; goes well with smoked salmon, cheese, egg dishes, sour cream and yogurt. Dill seeds have a much stronger flavor and in combination with vinegar and spices make a great pickling agent. They are partnered with cucumbers to make dill pickles.
Dill can be planted as seeds in your garden; and you they don't require much care, which is perfect if you are not considered a gardener. If you prefer to purchase it, you can be sure most supermarkets carry fresh dill. In fact, if you have ever tuned into the food network, you will know what to do when you take it home. Run it under water, clean, wrap in paper towels; put into a zip lock bag and you�re set to use it at any time.
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It grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. The ultimate leaf divisions are 1-2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2-9 cm diameter. The seeds are 4-5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.
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