Dillweed is the dried leaves of Anethum graveolens L. (family Umbelliferae). The bright green leaves have a pleasant, aromatic odor and possess a warm taste. Dillweed is excellent in green salads, vegetable and seafood sauces, cucumber salad, egg salad, cottage and cream cheeses, poached salmon, and marinades for beef and fish.

Flavor increases upon standing so remove Bay Leaves from food when cooking is completed Use in your favorite recipes for chowders, soups and stews

1 tsp. dried Dill Weed = 1 tbsp. chopped fresh dill