Anethum graveolen (European), Anethum sowa (Indian)
Plant Family: Parsley (Umbelliferae)
Origin: Northern Europe and Russia


Ok - Ok - Ok - Dill 'seed' isn't actually a seed, but the dried fruit of the dill plant... but in cooking it's called a seed, so that's what we're going to call it.

- Dill seeds have very little aroma until crushed or ground
- It has many of the same flavour compounds as its cousins: caraway, anise, and celery seed - so you often see them used together because of how well they compliment one another.
- Used mostly in savoury dishes.
- it’s a staple in pickling spice.
- Often paired with cream dishes, and root vegetables.



Super easy to grow - once you get it started in your garden… It will always be there.