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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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.