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.
European and American cuisines use dill seed in pickles, meats, seafood, cheeses, and breads. Dill seed is an important flavoring in spice blends for salad dressings, dal curry blends, and spices for pickling.
Dill weed is used with fish and shellfish, cottage and cream cheese, and with tomato juice beverages. In the cuisine of the Middle East, dill weed is used to season meats and vegetables, such as lamb and spinach. German cuisine relies on dill for potato soup and Greek grape leaves are seasoned with dill weed. Dill is also used in the seasoning blend for rice pilaf.
Dill weed is primarily grown domestically and in Egypt. Domestic dill weed is cleaner and greener in appearance than the Egyptian. Dill seed is grown primarily in India.
Dill is reputed to have a calming effect on the digestive tract. It was once given to crying babies, thus deriving its name from the Old Norse dilla, meaning "to lull." Dill is also reputed to cure hiccups, stomach aches, insomnia and bad breath. Dill's most famous culinary use--the dill pickle--is at least 400 years old.
Weed: Medium to dark, fresh green
Seed: Light brown
Flavor & Aroma
Weed:Fresh and green
Seed: Aromatic and warming
Dill weed is more subtle and fresh in flavor than the seeds. It is characterized by sweet, green/grassy, tea-like and rye notes.