Bulk Dill Weed – Hand‑Picked & Regeneratively Grown

Dill weed (Anethum graveolens) is our bright, aromatic leaf cut from hand‑picked, small‑farm harvests and regeneratively grown using KNF methods. We low‑temperature air‑dry, then cut & sift to a kitchen‑ready size so your dressings, pickles and digestive teas pop with clean, fresh flavor.

🌿 Why Our Dill Is Premium

• Hand‑Picked, Small‑Farm harvests for peak essential‑oil content.
• Regeneratively Grown (KNF) to build soil health and biodiversity.
• Low‑Temp Air‑Dried to protect delicate dill volatiles.
• Cut & Sifted (≈3–8 mm) – no stems, no filler; just vibrant leaf.
• Lab‑Tested & Pesticide‑Free for purity you can taste.

🍽️ How to Use

• Dressings & Dips: 1–2 tsp per cup of yogurt, sour cream or olive‑oil vinaigrette.
• Pickling: 1 Tbsp per quart brine; add garlic, mustard seed and peppercorns.
• Seafood & Veg: Sprinkle 1–2 tsp on salmon, potatoes, cucumbers or carrots at the end of cooking.
• Digestive Tea: Steep 1 tsp (≈1 g) in 8 oz (240 mL) 195–205 °F water for 8–10 min; strain and sip after meals.

❓ Frequently Asked Questions

What does dill weed taste like?
Bright, grassy and sweet with anise‑like notes; a quick way to add “fresh herb” character.

What’s the difference between dill weed and dill seed?
“Dill weed” is the leaf; “dill seed” is the fruit/seed. Leaf is fresh and grassy; seed is bolder and spicier for pickles and spice blends.

How do I substitute for fresh dill?
Use 1 tsp dried dill weed for every 1 Tbsp fresh, then adjust to taste.

Will cooking dull the flavor?
A bit—add dill near the end of cooking or use as a finishing herb to keep aromas bright.

How should I store it?
Airtight, away from heat and light. Best flavor for 12–18 months.

🤝 Pair with…

• 🌱 Spearmint (Mentha spicata) – a cool, soft mint that rounds dill’s grassy notes in dips and dressings.
• 🫗 Digestive Health Collection – build soothing after‑meal blends with ginger, chamomile and more.

Dive deeper: Discover the Delightful Flavors of Dill Weed