DISCLAIMER: Product images are for illustration purposes only. Actual product characteristics including but not limited to size and colour may vary due to variations in harvesting and seasonal availability.
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Botanical Name: Anethum Graveolens
Origin: Tunisia
Common Name: Dill Weed
English Name: Dill Weed Cut & Sifted
French Name: Aneth Feuilles Coupées et Tamisées
Sanskrit Name: Shatapushpa
Hindi Name: Suva Patta
Ayurvedic Name: Shatapushpa
Also Known As: Anethum graveolens Leaves, Dill Herb C/S, Dried Dill Weed
Part Used: Dried leaves and tender stems of Anethum graveolens
Description: Dillweed C/S is prepared from the leafy aerial parts of Anethum graveolens, an annual herb native to the Mediterranean and western Asia and now widely cultivated in temperate regions. The plant produces fine, feathery green leaves with slender stems, which are harvested at maturity to ensure consistent colour, aroma profile, and botanical quality.
After harvesting, the plant material is carefully cleaned to remove coarse stems and field debris. It is then dried using controlled air-drying or low-temperature methods to reduce moisture while preserving the natural green colour and delicate structure of the leaves. Once dried, the material is cut and sifted into evenly sized pieces for uniform appearance and ease of handling.
The finished dillweed C/S is lightweight with a soft, leafy texture and a bright green to olive tone. The cut and sifted form maintains the natural botanical character of the herb while offering a stable ingredient that blends easily and stores well.
Uses: Dillweed C/S is commonly used in culinary seasoning blends, soups, sauces, salad dressings, and vegetable dishes. It is also suitable for pickling mixes, savoury baking recipes, herb butters, educational herb kits, and botanical craft projects where dried leafy herbs are desired for flavour contribution, colour, and visual presentation.
Storage: Store in a cool, dry, dark place in an airtight container.
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