The dried seeds of the Dill plant (see Dill Leaf).
It is used to flavour the vinegar in pickles, particularly pickled gherkins.
Finely ground it may be added sparingly to soups and sauces.
The dried seeds of the Dill plant (see Dill Leaf).
It is used to flavour the vinegar in pickles, particularly pickled gherkins.
Finely ground it may be added sparingly to soups and sauces.
