Dill (Anethum Graveolens) are reminiscent of mild caraway seeds. They keep their flavor well. The Dill plant has thin, feathery green leaves, of which only about the top eight inches are used this part is known as Dill Weed. Dill is used widely in dishes from Scanadavia, Central and Eastern Europe. Its history in Europe is quite long
The flavor of Dill leaves diminishes with cooking so use generously and if possible do not cook for too long. Besides adding flavor Dill Weed is an attractive addition to recipes
Dried dill weed.