Dill seed

Dill Seed

Dill seed is the fruit of the dill plant (Anethum graveolens), a herbaceous plant in the celery family Apiaceae. The plant is native to the Mediterranean region and Southern Russia but is now widely cultivated in Europe, Asia, and North America for its seeds and leaves, both of which are used as a spice in cooking.

Description

Dill seeds are small, flat, and oval with a distinctive aroma that is somewhat similar to caraway. The seeds are light brown in color and have vertical ridges. They are approximately 3.5 mm long and 1 mm thick.

Culinary Uses

Dill seeds are used as a spice in many cuisines around the world. They are often used in pickling recipes, as well as in dishes such as soups, stews, and breads. The seeds can be used whole or ground, and they are often toasted before use to enhance their flavor.

In Indian cuisine, dill seeds are a common ingredient in a variety of dishes, including curries and dal. They are also used in the preparation of medicinal teas and tinctures in traditional Ayurvedic medicine.

Medicinal Uses

In addition to their culinary uses, dill seeds have been used in traditional medicine for centuries. They are known to have a number of health benefits, including aiding digestion, relieving insomnia, and treating colic in infants. However, more research is needed to confirm these benefits.

Cultivation

Dill is a hardy, annual plant that grows best in well-drained, slightly acidic soil. The plant prefers full sun but can tolerate partial shade. Dill seeds are typically sown directly in the garden in late spring, after the last frost. The seeds should be planted about 1/4 inch deep and 18 inches apart.

See Also

• Dill
• Spices
• Herbs
• Culinary herbs and spices
• Medicinal plants

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