Dill is an annual herb in the celery family. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavoring food. The grassy flavor of Dill Seeds accent Russian and Caucasian dishes, is a key ingredient in sauerkraut and Nordic breads, and adds a hint to classic French sauces. Dill seed also stars in pickle recipes around the world.
Product Uses:
uses for dill include treatment of fever and colds, cough, bronchitis, hemorrhoids, infections, spasms, nerve pain, genital ulcers, menstrual cramps, and sleep disorders. Dill seed is sometimes applied to the mouth and throat for pain and swelling (inflammation). In foods, dill is used as a culinary spice.
