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Dill Weed, Dried

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Why is “dill weed” used as an insult when it’s synonymous with “delicious”? Some mysteries may never be solved…

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Grown throughout Eurasia, dill has noted popularity in Russian, German, and Scandinavian cuisines. This is due to the fact that it grows heartily in cold regions and retains much of its flavor when dried or frozen. The flavor is similar to lemon, parsley, and anise.

Dill weed is a perfect spice for white fish, clams, crab, scallops, and other seafood. Just a quick sear, some salt, and a finish of lemon juice and dill makes for a mighty flavorful meal.

In addition, dill pairs perfectly with beets, cauliflower, celery, kohlrabi, fava beans, and cucumbers. If you can at home, then dill pickles are an obvious route to go. Lastly, dill’s endearing flavor makes it the perfect cuddle buddy for potatoes.

Always add dill right at the end of cooking as heat can quickly dissipate the flavor.

Additional Info
Ingredients Dill weed.
Recommended Applications Dill Weed is known for its flavor but also for it’s attractive appeal to dishes. Added to pickles, the Dill Weed can retain it’s bright green color and is great when paired with roasted potatoes or other root vegetables.
Basic Preparation Ready to use as is, no preparation is required. Use the Dill Weed generously when cooking or do not cook for long, as the flavor of Dill Weed diminishes when cooked.
Cuisine European, German, Greek, Mediterranean, Middle Eastern, North American, Russian, Scandinavian, Turkish
Product Style Whole
Taste & Aroma Bitter or Astringent, Sweet
Shelf Life 2 Years
Handling / Storage To be stored in a cool, dry place.
Qualities All Natural, Gluten-Free, Kosher Parve, Non-GMO
Country of Origin Egypt
Dietary Notes No


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