There’s more to dill seed than a great pickle! These little seeds deliver bold, slightly bitter flavor with notes of caraway and citrus. Stronger and more pungent than dill weed, they hold up well to cooking, and gentle toasting brings out their aromatic character.
Give potatoes a little pickle-shop personality, stir some into cabbage or beans, or sneak a savory twist into homemade bread. Dill seeds are a natural for pickling brines, but don’t leave them waiting around for cucumber season! Lightly crush them for a bigger flavor punch, or briefly toast them before adding them to your favorite dish.
Ingredients: Dill seeds.
Dill Seed Roasted Potatoes
Toss 1 pound cubed potatoes with 1 tablespoon olive oil, 1 teaspoon lightly crushed dill seeds, and salt and pepper to taste. Roast at 425°F for 30–40 minutes, turning halfway through, until golden and tender.
Buttery Dill Seed Cabbage
Melt 2 tablespoons butter in a skillet. Add 1 teaspoon dill seeds and stir for about 30 seconds, until fragrant. Add ½ head thinly sliced cabbage and cook for 10–15 minutes, stirring occasionally, until tender. Finish with a splash of apple cider vinegar and salt to taste.