Vanns dill pollen, with slight hints of fennel, hay, and honey should be used in the final stages of cooking or as a garnish to maintain its intense complexity. Brighter and more complex then dillweed, our dill pollen is hand-harvested from organic dill flowers.
Dill pollen is available for a limited time only! Please call 800-583-1693 for pricing.
Recipe Ideas:
Use Vanns dill pollen as an addition to your basting liquid. In the final stages of sauteing your protein add a few tablespoons of butter, 1/2 teaspoon of Vanns dill pollen, a few whole or cracked black peppercorns, one star anise, and a few cloves of crushed garlic. As the butter browns baste your meat or seafood until nicely browned and cooked to desired doneness.
Use as a garnish. As soon as your dish comes out of the pan and is still warm, sprinkle with Vanns dill pollen. You can also use to garnish cold/room-temperature salads such as cucumber, potato or fennel. Dill pollen makes a wonderful final addition to many soups such as borscht, cauliflower or vichyssoise.