Store in a cool, dry place at 50°F - 60°F and the spices will keep for up to two years. Freeze for extended life of possible 4 years.
Dill Pollen Dip (for 2)
- 2 Tablespoons Dill Pollen
- 1 Cup Mayonnaise
- 1 Cup Sour Cream 2 Tablespoons grated onion1/2 Tablespoon dried parsley
In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.
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Hand picked, Wild-Crafted, Pure Dill Pollen.