Dill is an aromatic and common seasoning in American cuisine. Its bright flavor, which is a little more intense than dillweed, is generally well liked. It has been used in cooking since the Middle Ages, where is was a well-known and common ingredient in witchcraft and, ironically, also used as a charm against witchcraft (yeah, it doesn’t make sense to us either). The seeds are often used in pickling recipes, but also finds its way into several other types of recipes, too. It is native to the Mediterranean and southern Russia.

Cooking Notes

• Comes in a 2 oz. package.
• Frequently called for in recipes for breads, soups, savory salads, and vegetable dishes.
• Infuse dill seeds in white wine vinegar to make dill vinegar, which can be made into salad dressings and other sauces.
• Combine a few seeds, some whole rosemary, and rubbed sage in melted salted butter and then freeze in an ice cube tray. Use as seasoned butter for special occasions.