Dill Tincture & Alcohol-Free Extract

Dill (Anethum graveolens) is a slender annual of the carrot family, Apiaceae, native to the eastern Mediterranean and southwest Asia and grown as a kitchen herb across Europe, Russia, India, and North America, where it has also naturalized along roadsides. It grows 40 to 120 centimeters with a single hollow, finely striped stem, feathery, thread-like blue-green leaves, and flat, open umbels of tiny yellow flowers in midsummer. The leaves, called dill weed, have a fresh, grassy anise flavor that goes into pickles and salmon; the flat, oval, ribbed, light brown fruits, sold as dill seed, taste sharper and more like caraway. We extract the dried seed and dill weed separately.