Dill
A green herb with feathery leaves, called dill weed. The flat tan dill seed is actually the dried fruit of the herb.
Season
available year-round
How to prepare
The flavor is destroyed in heating so add at the end of cooking. Often used in pickles and flavoring fish.
Matches well with
beets, breads, cabbage, carrots, chicken cucumbers, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, seafood, sour cream, tomatoes, veal
Substitutions
1 tbsp dill seed = 3 heads fresh or dried dillweed