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Dill weed is preserved by drying the leaves, seeds or entire stem of the herb. Use pruners or sharp scissors when harvesting dill weed for drying. Cut just the leafy foliage or remove entire stems to dry for canning and seeds.
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.