Foundation. Flavor. Food.
Dill Weed, Anethum Graveolens, is comprised of the feathery green leaves of the dill plant. It is also referred to as dill weed spice, or simply as dill. It is a gentle and delicate herb, and contains approximately .2% essential oil by weight.
This plant is one of the few plants that produces both an herb and a spice. The leaves are harvested as an herb. The seeds are used as a spice, called Dill Seed. While they come from the same plant, Dill Weed and Dill Seed are not interchangeable. Dill Weed has a light and airy essence, while the seed is peppery, with a bitter edge. We also have Dill Seed available for purchase.
Dill Weed is outstanding with breads, fish, dips, gravies, sauces and in salads (especially coleslaw, macaroni, and potato), salad dressings, chicken, egg, and meat dishes.
This herb also pairs exceptionally well with chunky vegetables like beets, beans, carrots, and fennel as well as delicate leafy greens. It partners well with basil, garlic, horseradish, mustard, paprika and parsley.
Because of its delicate nature, Dill Weed should be added at the end of cooking time, or in recipes that require little or no cooking. Extended exposure to heat will cause the essential oils to evaporate and the herb will lose flavor.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.