Dill

Dill resembles fennel, with feathery leaves. It is good with vegetables particularly potatoes & fish particularly oven baked salmon & egg dishes as a garnish.

The seed, flower & leaf are all extensively used in cooking. The seed & flowering top is used in pickles & the leaf is chopped, used in potato salads, cream cheese, soups, grilled meats & salmon. It is also used in dips & herb butter & combined with other herbs & sour cream. The seed is commonly added to baked food including bread. The seed is also used to flavour vegetables, roasts & stews & commonly used in flavoured vinegars & pickles particularly cucumber pickles sometimes then referred to as “dill pickles”.

Dill has a pleasant, taste & the fresh leaves partner well with cucumber in sandwiches, cold soups & salads. When used in cooking it should be added at the end of cooking process to retain the natural dill flavour.