Country of Origin: Egypt
Anethum graveolens is a common sight in herb gardens with its feathery leaves and umbels of yellow flowers. Dill seeds are the fruit of the dill plant and are pleasantly aromatic with a flavorful, yet bitter taste. Dill seed has been used in traditional herbal practices for its beneficial properties and is also a pungent culinary spice. Typical preparations include infusions, extractions, and macerating in liqueur or vinegar. Dill seed can also be used to flavor baked goods and pickling recipes.
The Vikings cultivated a plant they called “dilla,” or “soothing,” that was administered to babies. The easy-to-grow dill weed has become an essential ingredient in cuisines around the world.