OVERVIEW:
Dill weed, of the dill plant, is part of the same family as parsley, cumin,
and the bay leaf. Compared to the dill seed, its flavor is milder and the two are not interchangeable. Dill weed’s flavor is slightly sweet and lemon-like with a combination of anise, celery, and parsley while its aroma is a blend of anise and lemon. This aromatic versatile herb is best added toward the end of the cooking process. Dill weed is most commonly used for pickling but is also good with eggs, potatoes, fish-based dishes, yogurt, cabbage, lamb, chunky vegetables, and leafy greens
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:
Germany
CULTIVATION:
Organic
PARTS USED:
Dried Leaf / Cut & Sifted
CATEGORY:
Culinary and Medicinal Herb
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:
Celery Soup
Fresh Dill Mayonnaise
Greek Tacos with Dill Sauce
Pickled Deviled Eggs with Smoked Salmon
Pickled Green Tomatoes
Dill Weed
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.
