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  1. September 18, 2014

    […] There are two parts of the plants that we use in cooking: the dill weed, which is the green fronds that are the whole plant when it is young, and the seeds, which are carried in the seed heads that develop as the plant matures.  I love using dill weed on fish, combining it with other fresh herbs to toss into rice or other grains, with new potatoes, and using it in salad dressings and dips.  And tzatziki sauce!   Dill seeds and seeds heads are used for pickling, and some soups, like my Borscht. […]

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