Dill Seeds

The characteristic, sweet taste of dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. Furthermore, it is indispensable for herb flavoured vinegars. See mango on the topic of sour ingredients and vinegar in general.

To make herbal vinegar, a mild vinegar brand must be chosen (e. g., apple vinegar). Herbs, a clove of garlic and, if desired, a few pepper or allspice corns are then macerated for a couple of weeks. Many different herbs have been suggested; cookbooks mention most frequently tarragon, thyme, bay leaves, chervil and cress (nasturtium flowers are particularly decorative). Further, optional herbs are rosemary, lemon balm, lovage, basil and even rue. Lemon-scented herbs (e. g., chameleon plant or lemon myrtle) are particularly effective. Perilla leaves can be employed to give the vinegar both subtle flavour and a most unusual colour. Dill adds depth and body to the product and should never be omitted. When ready, herbal vinegar may be used to prepare delicious sauces; most commonly, however, it is used for salads, which is delightful during winter when fresh herbs are sparse.