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Dill seed is the flavorful seed of the dill weed plant. Its similar flavor and aroma to the fresh herb make it a good substitute that has a long self life compare to the very perishable leaves.

But dill seed is much more than an emergency stand in, it is preferred flavor for pickling everything from cucumbers is fish and is excellent in sauce, dressing and dips.

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Dill seed fresh herby flavor makes it an excellent combination with salad and salad dressings. One of the best ways to use dill seed's flavor is to make a dill vinegar by adding 2-3 tablespoons of Dill seed to one quart of warmed vinegar and letting it sit in a dark place for several weeks. Use the Dill vinegar to make salad dressings dips, and pickles.

Dill's flavor is also a classic combination with seafood. To make a seafood sauce combine it with French tarragon, lemon and butter and serve warm over seafood as a sauce or combine these ingredients to make a beautiful compound butter served as a table condiment or sandwich spread.

Dill seed is also used flavor breads, stews, sandwich spreads, and is a common ingredient in low sodium salt substitutes. Dill seeds ability to holds onto its flavor better than the fresh herb after a long cooking time make it the preferred for of dill for soups and stews.

Dill's flavor is commonly used in the cooking of Eastern European and Scandinavian countries.

Dill seed and the plant it comes from, dill weed, are members of the Umbelliferae family. Making Dill, Anethum graveolens, one of numerous plants from this family that likely have found their way into your kitchen. These include carrots, celery, parsnips, fennel, parsley, coriander/cilantro, and chervil to name the more common ones.

Besides from the flowers of all of these plants, which look very similar, Dill weed's feathery looking leaves looks most similar to those of fennel. Dill weed does not form a bulb like lower stem the way fennel does, but young fennel plants and dill weed are often confused visually. But the confusion is short-lived when the plants are bruised and smelled or tasted because the two plants have very different flavors and aromas.

Dill weed is easily grown from seed in any garden. This short-lived annual has leaves that are pleasant when added to salads and makes a pretty garnish. The dill seed and be harvested in mid to late summer when the leaves have died off the dill's stems are still slightly green. Cut the seed heads off and place in a paper bag to finish drying, once dry, the seed will easily fall away from the seed head with a very light jostling.

Cutting off the Dill flowers as the emerge will lengthen the harvest time of the dill weed leaves, but once the plant decide to bolt and start flowering the quality and quantity of dill leaves produced drops significantly. To extend the time dill leaves can be harvested try planting some dill seed in a sunny location for an early harvest and some in partial shade for harvest later in the season. Dill will not grow in full shade, it must get several hours of direct sun a day to survive.

If Dill weed is allowed to go to seed and the dill seed is not harvested, the plants will drop their seed on their own and self sow a new crop the following year. This self sowing is why dill is often called dill "weed", the plant can start to make a nuisance of itself if it is not controlled. Our Dill seed is viable so it can be planted to grow dill weed and even more dill seed.