Dill Weed, c/s, organic

In Poland, Russia, Germany, Norway and Finland, dill weed is as popular for everyday use in cooking as basil in the Mediterranean or cilantro in Mexican cuisine.

Dill weed is also commonly used as a culinary herb throughout the Middle East and in Asia, where the herb is referred to as Lao coriander.

Dill is native to the Mediterranean region and southern Russia and western Africa, although it is now found scattered throughout the world. Both the seed and feathery foliage of this herb are staple culinary ingredients in Scandinavian cooking. The herb is also used by Europeans to prepare a traditional tea to promote sleep. In fact, dill is named for the old Norse word dilla, which means “to lull.”

Dill is compatible with a wide variety of foods, but really shines with eggs, potatoes, beans, carrots and cabbage. The herb also screams for anything dairy, namely sour cream and just about any kind of soft or hard cheese.