Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes.
The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor.
Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular.
Dill Seed and Dill Weed are not good substitutions for each other. The seed has a camphorous, slightly bitter flavor, and the weed has a delicate flavor. Dill Seed is good sprinkled over casseroles before baking and used in salad dressings. Dill Weed, with its delicate flavor, enhances fish, shellfish, vegetables, and dips.
POTATO SALAD WITH DILL
16 to 20 new potatoes
1/2 cup oil and vinegar dressing
1/2 tsp. coarse salt
2 cloves garlic, peeled and minced
1/4 cup chives or onions, minced
1/2 cup mayonnaise
1/2 tsp. mustard powder
1/2 cup fresh dill weed, or 1/4 cup dried
Wash new potatoes and cook until just underdone. Drain, and cool 5 minutes.
With two sharp knives, slash the potatoes into halves and quarters. Pour dressing over them, sprinkle with salt, and toss with garlic and chives. Marinate at room temperature until completely cooled, tossing occasionally.
Toss again, this time with mayonnaise and mustard, just before serving, and sprinkle liberally with dill.
Makes 6 to 8 portions.