Wholesale Dill weed

description
Dill, a member of the Apiaceae family, typically grows to 3-5' tall on stiff hollow stems clad with aromatic, lacy, delicate, blue-green leaves that are pinnately divided into fine, thread-like segments. Taller plants may flop and need protection from strong winds. Scented, yellow flowers bloom in mid-summer in large, flattened, compound umbels (each to 10" diameter). Flowers are followed by aromatic seed.

common names & nomenclature
Common name of dill reportedly comes from the norse word dilla (to lull/soothe). In colonial America, dill seeds were sometimes called meetinghouse seeds because they were on occasion given to children to chew during long church services.

Also known as:
american dill, anethum sowa, anethi herba, dilly, european dill, seed dill, madhura, garden dill, dill weed, dill seed, meetinghouse seeds

The first-century Greek physician Dioscorides documented dill so extensively that it became known for centuries as the herb of Dioscorides. In ancient Rome, dill seeds were commonly chewed after meals, and dill garlands were hung in dining halls as part of traditional food customs.

Dill also holds a long history in Traditional Chinese culture, where the seeds have been recorded for over a thousand years as part of culinary and aromatic preparations. Historical texts describe dill as being valued for its gentle nature when compared with other strongly aromatic seeds such as caraway, anise, and fennel.

In Northern Europe, dill was well known to the Vikings, who incorporated it into their food traditions. The English word dill is believed to derive from the Old Norse dilla, meaning “to lull” or “to soothe,” reflecting its longstanding cultural associations.

Today, dill is best known as a versatile culinary herb used far beyond pickling spices. Both the leaves and seeds are prized worldwide for their fresh aroma and distinctive flavor. Modern scientific interest in dill has focused on its aromatic compounds and essential oils, which are studied for their chemical characteristics and role in food systems.

Dill seeds are sometimes traditionally prepared as a warm herbal infusion for their pleasant taste and fragrance. Lightly bruised seeds steeped in hot water produce a mild, aromatic beverage enjoyed in many cultures.