Dill is a common herb of the same family as celery and parsley.
Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs.
Dill is a common herb of the same family as celery and parsley. It is often used in cooking and baking, commonly paired with certain foods such as potatoes and fish. The seeds are stronger and more flavourful than the leaves and commonly used in Scandinavian and German cuisine. Health benefits include: anti-bacterial, useful as a source of calcium and dietary fibre. The seeds are similar in taste to caraway, with a flavour that is aromatic, sweet and citrusy with a slight bitterness. Note: dried product is not suitable for growing.
|Botanical Name||Anethum graveolens|
|Organic Status||Certified Organic|
|Country of Origin||Egypt|
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