Dill seeds are also popular in Scandinavian cooking for flavoring bread, sauerkraut, vegetables, and potatoes. Dill is believed to help relieve digestive troubles, and in the 8th century, Prince Charlemagne gave out vials of dill seeds to his banquet guests to relieve hiccups. It has been thought to be among the earliest cultivated herbs since it was found in Greek and Roman ruins, Neolithic burial sites, and the tomb of Amenhotep II. When making pickles, use around 2-3 teaspoons per quart of pickles. Ingredients: Dill seeds.