Grown throughout Eurasia, dill has noted popularity in Russian, German, and Scandinavian cuisines. This is due to the fact that it grows heartily in cold regions and retains much of its flavor when dried or frozen. Dill pollen is harvested from the pinprick flowers that grow from the dill plant. Mustard yellow and moss green, the pollen has a quaint look to it. The flavor is anything but. Dill pollen has a strong, punch scent of dill along with a pop of tulip, gardenia, and a summer squash sweetness. Dill pollen is a finishing herb, meaning it should never be added during the cooking process. Rather, use it to finish a dish right before serving. Pasta in simple cream sauces, salads, creamy soups, and chocolate truffles all benefit from an airy dusting of dill pollen.