[Sca-cooks] Spices and the Irish Common folk

[Terry Decker]

>> in the porridge or some dill in the rye bread would certainly brighten a 
>> common meal.
> 
> 
> However, I don't buy the idea that dill seed or fennel seed, for
> instance, was treated exactly as either any other 'herb' or as any other
> grain. 
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 

IIRC, Kogebog (early 17th Century) references dill rye.  

Bear