Original full length video here: https://youtu.be/nc2Su3XjlvUAll About Dill 'Seed'Anethum graveolen (European), Anethum sowa (Indian)Plant Family: Parsley (Umbelliferae)Origin: Northern Europe and RussiaOk - Ok - Ok - Dill 'seed' isn't actually a seed, but the dried fruit of the dill plant... but in cooking it's called a seed, so that's what we're going to call it.- Dill seeds have very little aroma until crushed or ground- It has many of the same flavour compounds as its cousins: caraway, anise, and celery seed - so you often see them used together because of how well they compliment one another.- Used mostly in savoury dishes.- it’s a staple in pickling spice.- Often paired with cream dishes, and root vegetables.Super easy to grow - once you get it started in your garden… It will always be there.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar