1/2 tsp dill seeds
2 Tbls finely chopped onions
1/4 cup milk
2 Tbls butter
salt and freshly ground black pepper powder to taste
For The Garnish
chopped spring onion greens
Sprinkle them where you want them to grow in sunny loose soil, as they dislike transplanting. The seeds have been used since Biblical times. Back then it was so precious it became a form of currency. Today we prize it for the amazing scent and the ability to help with digestive issues as well as the sweet flavor for use in pickles, salads, cookies and candies. I did an entire Herb of the Week post on Anise in February 2011 and another in March 2013 so it is well represented with numerous recipes.
This dill-looking plant has seeds that are a popular spice, especially in central Europe. They enhance pork, goulash, sauerkraut, cheese and pickles. When added to cooking cabbage they reduce the smell. The seed can also be used to flavor bread and cakes. Chewing on the fresh seed will settle the stomach and increase alertness, especially after a meal. Chopped leaves are added to soups and salad, and the roots can be cooked as a vegetable. The seeds are considered an antiseptic. This seed is used not only to flavor rye bread, but also in cakes, biscuits, cheese, carrot, potatoes cabbage dishes and sausage. Caraway is the main ingredient in my Savory Herb Bread. I shared a Cool Caraway Coleslaw recipe back in 2013. We did an entire herb of the week post on this herb too back in Feb 2011. I found an old reference that originated in colonial times, which used the seed tied into the corner of a handkerchief and chewed to help folks stay awake during long winded sermons.