DILL WEED INGREDIENTS: ground dried dill weed
STORAGE: Store in a cool, dry, low humidity place, away from direct sunlight & high temperatures.
Although we are a dedicated 14 Free product line & facility, if you have an allergy(ies) to any Gerbs ingredients, please email us first before ordering, so that we can answer any questions and talk about your options: firstname.lastname@example.org
Our goal is to give the Allergy Community relief in the battle of living with food allergies. All of our raw ingredients are processed, packaged, handled, stored, and shipped by trained staff in our family owned & operated facility in Johnston, Rhode Island on dedicated non-GMO, Vegan, and Kosher Equipment. LEARN MORE
HEALTH BENEFITS OF GERBS DRIED DILL WEED
Dill weed has a slight licorice flavor, sweet and more delicate than the seeds.
- Used traditionally in German and Scandinavian food. Good in fish, soft cheese, eggs, salads (from potato to cucumber), mustard sauces, dips and vegetables.
- Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.
- Dill is a unique plant in that both its leaves and seeds are used as a seasoning.
- Dill’s name comes from the old Norse word, “dilla,” which means “to lull.” This name reflects dill’s traditional uses as both a stomach soother and an insomnia reliever.
- Dill weed is scientifically known as Anethum graveolens and part of the same family as parsley, cumin and bay leaf. It’s native to the Mediterranean region and has been used since ancient Greek and Roman times as both a spice and a medicine. It’s a good source of calcium, manganese and iron and also contains flavonoids, known for their antioxidant, anti-inflammatory and antiviral properties.
- Dill weed doesn’t actually come from a weed. The dill plant is a culinary herb that produces yellow flowers and feathery leaves that are valued for their flavor, as well as their ornamental contribution to gardens.