Dill Seed (Anethum graveolens)

Whole dried seeds of Anethum graveolens, Dill, the iconic Mediterranean herb whose seeds are essential to pickle making, Scandinavian cooking, and many traditional preparations. The seeds have a distinctly different flavor profile from the fresh dill weed (the feathery leaves) - the seeds are warmer, more caraway-like, while the leaves are bright and herbaceous.

Key Facts

Botanical name

Anethum graveolens

Family

Apiaceae (carrot family)

Native region

Mediterranean and Western Asia

Aromatic compounds

Carvone (dominant - also in caraway and spearmint), limonene

Common uses

Pickle brines (essential), Scandinavian rye breads, Greek and Eastern European cooking, traditional digestive tea

Distinct from

Fresh dill weed (the feathery leaves) - same plant, very different flavor

Dill Seed vs Dill Weed

Same plant, different parts with quite different flavors. Dill weed (fresh or dried leaves): Bright, herbaceous, slightly grassy. The flavor you associate with fresh dill on salmon or in tzatziki. Dill seed: Warmer, more caraway-like (both contain carvone), more reminiscent of cumin or caraway than fresh dill. The two are NOT interchangeable in recipes - pickle brines specifically call for dill seed, while gravlax and tzatziki call for fresh dill weed.

How to Use Dill Seed

Pickle brines: essential to most traditional pickling recipes; 1-2 tablespoons per quart jar. Scandinavian rye breads: a foundational ingredient in many traditional Scandinavian and Eastern European rye and dark breads. Sauerkraut: a few seeds add complexity to home-fermented sauerkraut. Tea: traditional digestive aromatic - stir 1/2 teaspoon into 8 oz hot water; steep 5-10 minutes; strain. Crushed and added to: potato salads, cucumber salads, coleslaw.

Frequently Asked Questions

What's the difference between dill seed and dill weed?
Same plant, very different flavors. Seed is warmer and caraway-like; weed (leaves) is bright and herbaceous.

What dishes use dill seed?
Pickle brines (essential), Scandinavian and Eastern European rye breads, sauerkraut, potato/cucumber salads.

Is dill seed the same as caraway?
Different plants in the same family. Both contain carvone (the dominant aromatic compound), giving similar warm character.

Can I use seed in place of fresh dill?
Not really; the flavors are too different. Use the right form for each application.

Why dill in pickles?
The traditional dill pickle gets its dill character from dill seed and/or dill weed in the pickle brine.

What's the digestive use?
Traditional carminative aromatic for digestive support - similar use to fennel seed.

This product has not been approved by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.