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Dill
Botanical Name: Anethum graveolens

Umbels of yellow dill flowers.

The dill herb is an annual plant that grows to a height of one meter. It has round, hollow, green stems, and fine, feathery, blue-green leaves. The plant bears clusters of umbels with small, yellow flowers on the top of each umbel.

The dill seeds are not true seeds, but tiny and extraordinary aromatic fruits - containing the true seeds.

The dill plant is closely related to caraway, parsley, coriander and cumin.

Rich in minerals and vitamin C.

Both seeds and leaves are widely used in cooking, especially in the Scandinavian countries, with eggs, potatoes and seafood.

Chopped dill is the main flavouring in gravlax (salmon marinated in salt, sugar and dill).

Also - sprigs of dill are added to pickles and vinegar.

Oil of dill seeds is one of the main ingredients in a number of Danish aquavits.

The seed oil is also used in herbal remedies, dietary supplements, commercial medicines and for flavouring in the food industry.














Remember...

Liqueur making based on the schnapps recipes here on my site is easy. Just add a simple sugar syrup to your schnapps and store it for a while.
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You can create your very own and unique schnapps and liqueur blends by blending different alcohol infusions.
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If for some reason you are not satisfied with your schnapps, there are ways to adjust both taste and flavours. 
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