growing dill and caraway for seed

[Annemieke]

Has anyone grown these successfully? The dill leaves were nice while they lasted, I added them to my sandwiches. But the seeds don't taste very good. I harvested most of them when they were ready (black) and dry. Caraway ditto. Maybe, in the case of caraway, the tiny threads attached to them don't help, though I can't see how to get those off. 
Is it me, the year, or the (South) English climate? 
I have successfully grown coriander: the seeds smell lovely when ground, as opposed to those other two.
Thank you!

[diggernotdreamer]

I grow dill for weed and seed. I have never had my dill seeds turn black, they are usually a pale brown colour and taste pretty much like dill, use them in my pickles, perhaps they have gone too far and become mouldy

[Annemieke]

Actually they are brown to be precise. Someone else said they might have been a variety grown for the leaves - I'll never know! But the leaves were nice, so next year I'll grow it again. The caraway leave though, did not taste of anything at all.

[Green Aura]

I've never heard of using caraway herb (leaf) although I see no reason why not to. But I use the seed often when making sauerkraut and I love it sprinkled on bread (as you would poppy seeds before baking).

[ina]

Sauerkraut with caraway? That's a new one to me... In Germany we use juniper berries with Sauerkraut. Caraway with white or green cabbage (and also with neeps).

[Green Aura]

Try it - fabulous