Dillweed

Dillweed is the dried leaves of the dill plant, an herb native to the Mediterranean and southwestern Asia. It has a distinct, slightly sweet, grassy, and anise-like flavor. The leaves are typically harvested and dried for use as a spice.

Dillweed is primarily used to add a fresh, herbaceous flavor to foods. Manufacturers add it to seasoning mixes, marinades, sauces, dips, and baked goods like breads and crackers. It is also commonly found in salt blends and spice rubs.

Dillweed is generally recognized as safe (GRAS) by the FDA when used as a spice or flavoring. It is not typically evaluated by bodies like JECFA or EFSA as it is considered a food ingredient rather than a food additive. At the levels found in food, dillweed is not associated with adverse health effects. There is ongoing research into the potential health benefits of compounds found in dill, such as antioxidants, but these are not typically linked to its use as a spice.