Dill Seeds – The seeds of another umbellifer, both the leaves and seeds of Anethum graveolens are used in cooking, making it one of the few plants that provides us with both a spice and an herb. The seeds have a flavor reminiscent of caraway anise, with a touch of citrus. They are what puts the “dill” in dill pickles, and are used in many Scandinavian and Norther European baked goods. Dill is easily grown and will self-seed readily. Harvest the seed heads when they are fully formed and dark brown. Place them in a paper bag and allow to dry in a warm place. When they are dry, rub the seedheads between your hands to separate the seeds from the husks. Whole seeds will remain fresh for at least two years if stored in an airtight container.