Dill Seeds

Anethum Graveolens

Dill Seeds / Anethum Graveolens / Dill Herb / Dill Seeds Tea / Organic Dried Herb

Origin: Bulgaria
Botanical Name: Anethum Graveolens
Other Names: Kopar, Suwa or Sowa, Aneth, Dillfrön, Eneldo, Koper, Aneto,

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. Leaves and seeds are used as a herb or spice for flavouring food. Dill seeds are the fruit of the dill plant and are pleasantly aromatic with a flavorful, yet bitter taste. Dill seed is also a pungent culinary spice.
As for the seeds, dill seeds can be used whole or crushed and added to bread, soups, or vegetable dishes. They can also be used to make dill pickles. Dill is a versatile herb that can be used in a variety of dishes, such as in a potato salad, tzatziki sauce, or over fish.

Usage: To make dill tea, simply steep 1 teaspoon of dill seed in 300 ml boiling water for 10 minutes. Finally, add some honey or lemon to taste.

Traditional Use

Dill is a classic herb of Balkan and Eastern European cooking and a time-honoured household tea. The seeds are traditionally used:

• In the kitchen: soups, main dishes, sauces, salads and pickles
• To ease bloating and gas and support comfortable digestion; a traditional tea for little tummies
• To freshen the breath
• As a soothing tea for the throat in the cold season
• To support the body's natural elimination of fluids
• As a natural source of antioxidants

Harvest & Character

Harvested July and August just before full ripeness. Flat, oval, ribbed seeds with a strong, warm, balsamic aroma.

Also known as: Garden dill

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.