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Fresh Dill Crowns
Fresh Herbs

Fresh Dill Crowns

Taste Profile Pungent Anise, Caraway Notes, Citrusy, Floral, Green Spice

These are the spectacular, umbrella-like flower heads of the dill plant, harvested at the precise moment the yellow blossoms begin to turn into seeds. While the delicate feathery fronds offer a gentle whisper of flavour for salads, the crowns deliver a potent, concentrated punch of aromatic oils that define the true taste of a fermented gherkin. They are the herald of the preserving season; when the dill crowns appear in the garden, the cook knows it is time to prepare the brine.

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Drying Season

Culinary Notes

Use the entire head, stem and all; the rigid structure helps to wedge cucumbers down into the jar, keeping them submerged in the brine.

Do not chop them; leave the beautiful yellow umbels whole to infuse the liquid slowly and provide a rustic visual appeal to the finished jar.

They are far more potent than the leaves; one or two large crowns are usually sufficient to flavour an entire quart jar of pickles.

Wash gently by swishing in a bowl of cold water, as the complex flower heads are a favourite hiding place for small garden insects.

Health & Folklore

The developing seeds within the crown are rich in essential oils like carvone, which aid digestion and help settle an upset stomach.

Historically used as a mild sedative; the name 'dill' comes from the Old Norse word 'dulla', meaning to lull or soothe.

Contains antimicrobial properties that work in tandem with salt and acidity to keep preserves safe.
Keeper's Tip

Worthy Substitutes

Dried Dill Seeds (most similar flavour profile), Fresh Dill Fronds (use triple the amount), Caraway Seeds (for a similar anise note).

Used in these Recipes

Ogórki Kiszone (Polish sour cucumbers)

Ogórki Kiszone (Polish sour cucumbers)