OVERVIEW:
Dill seed, of the dill plant, is part of the same family as parsley, cumin,
and the bay leaf. It tastes clean, pungent, and slightly anise-y and is used for added flavor in baked goods, snacks, condiments and meat products, and as an ingredient in liqueurs. This aromatic versatile spice is most commonly used for pickling but is also good with onion, pine nuts, fish-based dishes, spinach, cabbage, lamb and especially lentils. Dill seeds have a more powerful flavor than the herb dill weed and can be roasted, fried, or used in broths, and does not have to be ground.
Dill has amazing qualities. It is a good source of calcium, manganese,
and iron. Dill has antioxidant properties and its flavonoids provide
anti-inflammatory and antiviral properties that give it a whole host of incredible health benefits.
LATIN:
Anethum graveolens
ORIGIN:
Tunisia
CULTIVATION:
Organic
PARTS USED:
Seed / Whole
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Chicken Salad
Herb Crusted Tilapia
Homemade Refrigerator Dill Pickles
Red Chard with Festive Spices
Swedish-ish Meatballs
Dill Seed Whole
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
