Organic Dill Pollen

Organic Dill Pollen
Organic Dill Pollen
SKU
301200 003
$23.22
Net Weight:
1 oz
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Minty, floral, and herbaceous Dill Pollen comes from the flowering heads of Dill plants (Anetheum graveolens).

 

What is Dill Pollen

 

As dill plants grow, they first put out leaves, then flowers, and eventually, seeds. Flowers form on umbels, widespread heads that grow from a main juncture and explode into a delicate umbrella of tiny yellow blooms. Those blooms produce pollen, the microspores of seed plants enable reproduction among those plants. Pollens are often reflective of the plants from which they come; Fennel Pollen has a distinctively fennel-like flavor, bee pollen is a collection of wildflower pollens and tastes intensely floral, and Dill Pollen delivers an amplified dill flavor that’s got nuances of mint and citrus carried in with its wild herbaceousness.

 

History of Dill

 

Dill's origin remains uncertain, although it is probably south Eurasia1, the area of land that corresponds roughly with North Africa and the Greater Arabian Peninsula, though there is also formidable evidence that indicates dill emerged in the eastern Mediterranean region2. While it is not known when dill was first domesticated, the oldest remains of dill have been found in late Neolithic lake shore settlements in Switzerland. This suggests that dill was either harvested wild or was under cultivation 4,000 years ago3. Dill seeds were found in the Egyptian tomb of the Pharaoh Amenhotep II dating back to 1400 BC4, further blurring the line between Egyptian and Mediterranean emergence and Eurasian claims. The earliest recordings of dill can be found in the writings of the Greek botanist Theophrastus from 325 BC5.

While pickles have been around for centuries, no one knows for sure when dill was first used as an essential flavoring. The earliest recipe dates back to 1640 and comes from Joseph Cooper, the cook to England's King Charles I, which called for dill to be added to pickled cucumbers6. Dill pickles are the most popular variety of pickle in America7.

 

Cultivation

 

Commercial Dill is grown primarily in India and Pakistan, but Egypt, England, Fiji, Germany, Holland, Hungary, Mexico, the Netherlands, and the United States also have viable commercial production8. European Dill (Anetheum graveolens) is indigenous to Eurasia and is cultivated in England, Germany, Romania, Turkey, USA and Russia. Indian Dill Seed (Anetheum sowa) is native of Northern India and has a bolder flavor than European dill9.

Dill grows best when the temperature is consistently warm but not very hot, staying between 50° – 80°F. The seeds are sown directly in the ground between early from April and late May, once the threat of frost has passed. Dill does not do well with root disturbance and so is rarely transplanted as it will quickly deteriorate. Indian Dill Seed is drought tolerant and its flavor actually increases when it is allowed to grow being slightly “thirsty”, but European Dill prefers moist soil. Dill matures approximately 90 days after seeding.

Flower buds form and start to bloom, objectively to turn to seed if allowed to mature. Once the flowers form and you can look inside the bud and see golden speckles of pollen, it can be harvested. The flowering heads are cut off above the juncture where they join to the main plant, then laid out in the sun for several days to dry. They are then shaken over a receptacle ready to catch the delicate pollen; larger pieces of dill stems are filtered out, but small pieces of stem and some broken bits of dried dill flower buds will make it through the filter, which provide the consumer with terrific flavor and a visual reminder of the beautiful delicacy of this herb.

 

Where is Our Dill Pollen From

 

USA

 

What Does Dill Pollen Taste Like?

 

Dill Pollen is often described as a cross between Dill Weed and Dill Seed, though it’s a little bit more feral in its flavor. It opens with the rushing flavor of breezy citrus, with hints of mint rising behind it. The base flavor is lush and verdant—it’s almost vegetal, and intensely aromatic, with bitter hints of pepper balancing the bold, honey-like sweetness of the pollen.

 

What Is Dill Pollen Used For

 

Use Dill Pollen anywhere you’d use Dill Seed or Dill Weed, but with one caveat: The pungency of this herb cooks out quickly, so use it as a finishing herb, or in uncooked items. Add Dill Pollen to yogurt and make a terrific sauce for Greek Tacos or Chicken Shawarma. Make your own fancy Dill Mayonnaise and dress up your crudite platter at your next party. Sprinkle across the top of Greek Lemon Chicken. Swirl into asparagus soup along with a spoonful of sour cream, or use on top of goat cheese with a splash of olive oil. Dill loves to pair with salmon, so garnish some Mediterranean Salmon with Dill Pollen, or create a curing rub and make a beautiful Gravlax with sockeye salmon for an elegant brunch.

 

Substitutions and Conversions

 

Dill Pollen is a special ingredient that brings a tremendous amount of flavor to a dish. If you need to substitute for Dill Pollen, use chopped fresh dill.

1 ounce of Dill Pollen is approximately 1/2 cup.

 

IngredientsDill Pollen
Recommended UsesUse in sauces, over soup, to add a rich dill flavor as a finishing herb
Flavor ProfileGrassy, herbaceous, peppery and citrusy
Botanical NameAnetheum graveolens
CuisineMediterranean, Middle Eastern, European
How To StoreAirtight container in a cool, dark place
Shelf Life1-2 Years
Country of OriginUSA
Dietary PreferencesGluten Free

 

 

Hungry For More Information?

Best Fruit and Vegetable Seasonings
Flavor Characteristics of Spices
A Guide to Herbs and Cheese
Exotic Spices

 

References

 

1. Anethum graveolens (dill). (2019, November 20). CABI. Retrieved January 5, 2022 from https://www.cabi.org/isc/datasheet/3472.

2. Cumo, C. M. (2013). Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 Volumes]: From Acacia to Zinnia. ABC-CLIO.

3. Cumo, C. M. (2013). 

4. Nesbitt, M., & Prance, G. T. (2005). The Cultural History of Plants. Routledge.

5. Nesbitt, M., & Prance, G. T. (2005). 

6. Grieve, M. (2015). A Modern Herbal (Volume 1, A-H): The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-Lore of Herbs, Grasses, Fungi, Shrubs & Trees with Their Modern Scientific Uses. Stone Basin Books.

7. Pickle And Pickled Pepper Fact Sheet – Pickle Packers International. (n.d.). ILovePickles.Org. Retrieved January 5, 2022 from https://www.ilovepickles.org/pickle-facts/crazy-facts/pickle-and-pickled-pepper-fact-sheet/.

8. Simon, J. E., Chadwick, A. F., & Craker, L. E. (1984). Herbs: An Indexed Bibliography 1971–1980 the Scientific Literature on Selected Herbs, and Aromatic and Medicinal Plants of the Temperate Zone (First Edition). Archon Books.

9. Dill - Spices Board. (2022, January 5). Spices Board India. Retrieved January 5, 2022 from http://www.indianspices.com/spice-catalog/dill.html

Nutrition Facts

Serving Size1 tsp

Amount Per Serving

Calories0

% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g

Cholesterol0mg0%

Sodium14.7mg1%

Total Carbohydrate3.9g1%

Dietary Fiber1.0g4%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g

Protein1.4g2%

Vitamin D0mcg0%

Calcium125mg10%

Iron3mg19%

Potassium232mg5%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

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