“Dill seed” actually isn't seed but the flat, oval, dark brown whole fruits of the herb. It has a delicate piquant dill flavour with a hint of caraway. It is used to flavour many Eastern European dishes such as braised cabbage. It is used as a flavouring in the wonderful Arabic salad, Fattoush, and in pickling vegetables including beets and cucumbers. Dill Seed adds superb flavour to fish stews and, when lightly toasted, is wonderful on steamed or roasted root vegetables such as carrots, rutabaga or celery root.