What Can You Cook With Dill Seed?

Originating from the Mediterranean and Eastern Europe, dill seeds have been an integral part of human culture for thousands of years. The seeds come from the mature dill plant, Anethum graveolens, and have been used in culinary traditions as well as in traditional herbal medicine. Their unique, somewhat bitter, flavor and soothing properties have made them a staple in kitchens and herbal dispensaries alike. Many people know of dill seed by its other common names: Dilly, Garden Dill, and Dill Weed. Its scientific name, Anethum, actually comes from the Greek word for “anise,” indicating its licorice-like flavor profile. Read more on Britannica here.

Not just a humble spice, dill seeds are known for their potential health benefits. The seeds are rich in essential oils and flavonoids that have been linked to health-promoting properties. For instance, dill seeds have been found to have anti-bacterial properties and may aid in digestion. One of the primary compounds in dill, carvone, may have anti-inflammatory and antioxidant properties that could potentially protect the body from disease. Dill seeds are also a good source of fiber, which can aid in digestion, and they are low in calories, making them a great addition to a healthy diet. Check out these benefits on Healthline.

In culinary arts, dill seeds are treasured for their distinct flavor and ability to enhance a multitude of dishes. In Eastern European cuisine, the seeds are often used for pickling cucumbers, making a classic dill pickle. They’re also commonly used in baking, stews, and salad dressings for their distinct, tangy flavor. Middle Eastern cuisine often incorporates dill seeds into their bread, using them to add a dash of flavor to a seemingly simple staple. It’s a versatile seed, one that can bring an entire dish to life with just a sprinkle. Try this Dill Seed Bread recipe from Bon Appétit.