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  • Writer's pictureJon Mychal Heatherly

What Herb Flavors a Pickle?

Updated: Dec 3, 2021

A delicate, anise flavor


Native to Eurasia, gardeners cultivate dill to season sauces, fermented foods, meats, and starches. A member of the celery family, graveolens is the only member of the genus Anethum — also known as dillweed. Dill, for short, contains trace nutrients and is used in folk medicine to treat stomach symptoms or flatulence.


Eastern European and Nordic cuisine includes a lot of dill. Often used as a garnish, fresh dill packs a more robust flavor than dried. Mix with buttermilk or sour cream as a base for a classic ranch dressing.


Scientific name: Anethum graveolens Tastes: citrusy, grassy, anise-like Uses: pickling, sauces, flavor light meats and starches, homeopathy


Ingredients: Cucumbers, Dill, Garlic, Mustard Seeds, Peppercorns, Water, White Vinegar, Sugar, and Salt.

See link above for directions.


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