Dill Seed
The seed of the same plant that gives you dill weed, but with a warmer, earthier punch that holds up to heat in ways the feathery leaves never could.
What It Is
Dill seed comes from the dried flower heads of the dill plant, and it tastes like dill turned up and toasted, with a faint note of caraway or anise underneath. It has been used in European and Middle Eastern cooking for centuries, especially wherever cucumbers, cabbage, and rye bread are staples.
The seeds stay potent through long cooking, which is exactly what the leaves cannot do. That makes them the right choice for brines, braises, and anything that simmers long enough to drive off delicate aromatics.
What To Do
Drop whole seeds into your pickle brine along with garlic, and let them do the heavy lifting. They are also good toasted in a dry pan for a minute or two and stirred into potato salad, coleslaw, or a simple vinaigrette. A small spoonful in bread dough, especially a dense rye or rolls, is a classic move worth trying.
Start with about half a teaspoon for a dish serving four people, then adjust. Store in a sealed container away from light and heat, and they will hold their flavor for about a year.
