Monterey Club Dill Seeds, Whole 454Grams 1LBS

Dill is a tall, flowering plant in the carrot family that is known for its flavorful foliage and seed. What we call dill "seed" is actually the flat, brown fruits of dill weed and you can buy dill seeds online here at Herbco. We offer two size options where you can buy dill seed by the pound or quarter pound.

Similar to caraway in flavor, dill seed is widely used in northern Europe. Bulk dill seed is a common ingredient in pickling seasoning and to flavor breads, cheese, meats and vegetables, especially potatoes and cabbage.

a.
quick look

information at a glance

approximate cups to one pound	5
origin	india
active compounds	Calcium, Iron, Magnesium, Potassium, zinc, Vitamin A. Amino acids, Threonine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Valine, Arginine, Histidine
plant part used	fruit of the dill plant, known as seed
processing	whole

b.
buying & keeping

general guidelines and tips

storage tips	Store in a cool, dark cabinet in an airtight container.
appearance & aroma	Flat, oval seeds with a pleasant aroma.

c.
uses

try something new

cosmetic	Infuse in water for use in topical preparations.
culinary	Add to breads, cruciferous vegetables, soups, stews, braised meats and pickled foods. The seed can also be used to prepare tea.
aromatic	Use in potpourri blends and in herbal pillows.

d.
formulas & recipes

whole
dill seed

Dilly of a Dip

• 1 cup sour cream
• 1 cup mayonnaise
• 3 cloves garlic, minced
• 2 tablespoons dried dill weed
• Juice of half a lemon
• 1 teaspoon hot sauce
• Pinch of salt
• Pinch of ground black pepper

Combine all ingredients in a small glass or ceramic bowl. Cover and chill for several hours or overnight, if possible.

e.
flavor profile

whole
dill seed

Dill seeds are aromatic and taste similar to caraway in flavor but with a lighter flavor faintly reminiscent of dill weed. Dill seed goes well with acidic foods, carrots, cucumbers, beets, cauliflower and legumes. It is a staple in eastern European cuisine, where it is used to flavor breads, vegetables, braised meats and soups, such as the classic Russian cabbage-based soup called