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Dill Weed
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Dill Weed

Dill Weed

Dill weed is a culinary map of Europe: its fresh, intensely bright zing is found in Swedish gravlax, Finnish dill soup, Polish mizeria, Ukrainian borscht, and Greek roast lamb. Try it in tuna salad, on eggs, or just plain boiled potatoes.

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The Spice House
The Spice House

Details

Modern dehydration practices ensure that our dill weed stays extremely green and flavorful, making this herb a colorful and flavorful addition to your favorite recipes. Dill has a light, sweet flavor that is often added to a dish right before serving. Dried dill herb is popular in Greek, Slavic, and Turkish cooking for chicken casserole as well as recipes containing spinach, mushrooms and lamb. German cooking often uses dill herb in dishes showcasing fish, poultry, eggs and cheese. In Persian cuisine, dried dill is favored in yogurt sauces and dishes like lemon dill rice. Dill is among the oldest cultivated herbs and has been found in Neolithic grave sites, ancient Greek and Roman ruins, and even the tomb of Amenhotep II, a Pharaoh of Egypt in the 11th century BC. Please note, as with all herbs, dill weed is very light in weight and high in volume. The 4 ounce size will almost fill a quart size zip-lock bag while the 8 ounces is about half a gallon.

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