Dill - $3 pre-order and member price; $4 at plant sale

Dill (Anethum graveolens) is an aromatic annual herb in the celery family, valued for its feathery leaves (dill weed) and pungent seeds. It has a fresh, grassy, citrusy flavor with subtle anise or licorice notes, and is a staple in many cuisines, particularly Eastern European, Russian, and Scandinavian. Description Appearance: Dill is a tall, leggy plant that can grow up to 5 feet, featuring fine, soft, blue-green, fern-like leaves. In mid-to-late summer, it produces large, umbrella-shaped clusters of tiny yellow flowers, which then develop into flat, oval seeds. Flavor: The fresh leaves have a bright, delicate flavor that combines notes of lemon and parsley. The seeds have a stronger, more concentrated flavor, often compared to a mild version of caraway with an anise-like quality. Availability: Dill is used fresh, dried, and in seed form. The flavor of the leaves is best when used fresh, as it loses potency rapidly when dried or subjected to high heat during cooking.