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