Dill Seed - Whole

Well if you're making pickles, or pickling anything, you know about dill seeds. There is simply no substitute for them in that arena! But dill seeds are also used in countless other culinary applications, from sauces and stews, to casseroles, soups and curries.
 
A family friend also made a fantastic dilly bread for us when I was a kid, heavy on the dill seed. I just went looking for her recipe, hoping to share it on our website, and realized it was the winner of the 1960 Pillsbury cookoff contest #12 . All the credit goes to Leona Schnuelle of Crab Orchard, Nebraska, not my family friend who wordlessly passed it off as her own. Giving credit where credit is due, it's a great recipe!  Find it here. And here's the link to the story detailing that Mrs. Schnuelle won $25,000 for her efforts. Make this bread.
 
2 oz / 56.7 g resealable zipper bag.