<div align="justify"><strong class="headmain-orange">Dill Seeds</strong><br />
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                        <p>Derived from an aromatic herb called  Anethum graveolens, dill seeds are native to Europe and is grown widely  in the region. The dill plant is a member of the same family as the  carrot, anise, celery, chervil, parsnip, parsley, fennel, and coriander.  The tan colored and flattened dill seed is, in actual fact, the dried  fruit of the herb. The dill seeds are light brown in color, winged and  oval in shape, having one flattened side, along with two ridges. The  convex side of the seeds have three ridges and oil channels each. The  aromatic seeds measure around 3.5 mm (0.15 inches) in length.</p>
                        <p>Dill seed is largely used as a spice and  has a great resemblance to the dill weed in flavor. The oil is extracted  from the seeds of the dill plant. It is the seeds which contain the  essential oil known as </p>
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                        <p align="justify">carvone. It is considered  an excellent remedy for stomach related disorders and acts as an  effective stimulant. It is the dill leaves which contain the  characteristic flavors and these are much more stronger and bitter in  flavor than the other plant parts.</p>
                        <p align="justify">To bring out the flavor of  the dill seed, a heating process is utilized and this renders it more  strong and pungent in taste as compared to the dill leaves. The aroma of  the dill seeds resembles the mixture of the anise and celery but is a  much more stronger concoction. The bitter flavor of the dill seeds lends  it a taste similar to the caraway. The dill seeds are ideal for  preparing sauces, tomato juices, salad dressings, breads, fish dishes,  soups, pickles and medicines. They also blend well with mustard and</p>
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            <div align="justify">coriander. The  leaves and stalks, further, lend it a distinct aroma and the seeds are  either used fresh or pickled for later consumption. Dill seeds are best  used when fresh or else are frozen and dried to preserve its natural  quality.</div>
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            <p align="justify"><strong>Few Historical Facts</strong><br />
            The word &quot;dill &quot; is derived form the Norse word  &quot;dilla&quot;. It means to &quot;to soothe or lull&quot;. The holy Bible and the ancient  Egyptian writings refer to the dill. Egyptian doctors used the dill  seeds for preparing medicines, some 5000 years ago and  traces have been  found in Roman ruins in the UK. The Greeks and the Romans used the herb  as a medicine and during war times, the soldiers would use the dill  seeds on their wounds as it was believed to be a useful healing agent.  The dill was considered as symbolic of wealth and recommended by  Hippocrates as an effective medicine. During the medieval ages, it was  used to protect against witchcraft and used as part of love potions.  Medieval folks would carry it as protection against the witch spells. It  is highly popular in Russian and Scandinavian cuisine.</p>
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            <td colspan="2">Emperor Charlemagne used it when throwing feasts and banquets as it was famed for its carminative properties.</td>
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                        <p align="justify"><strong>Cultivation</strong><br />
                        The hardy dill plant grows to a height of one  meter, possessing narrow stems and smooth, feathery and fragile leaves.  It has white or yellow flowers which bloom in the summers. It is a  perennial plant and the only member of the genus Anethum. It requires  warm and hot summers with access to lots of sunshine. It cannot grow  well shady areas. The plant can thrive in all soils types but flourish  at best in soils which are rich in nutrients and well drained. The seeds  can last for upto ten years. It should not be grown near the fennel  plant in order to prevent any occurrence of hybridization. When the  plant starts to ripen, the flower heads are to be cut off from the  flower stalks and the seeds are to be harvested. The seeds are kept in  the natural whole or crushed manner. These are, subsequently, stored in  air tight containers in a warm and dry space.</p>
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