Dill's aniseed flavour and spectacular bluish-green, feather-like leaves make it a good garnish. It's a beauty bomb for seafood and egg dishes, and it makes a wicked pickle.
Freshest in May to September.
Good for pickles, fish and egg dishes (eg. salmon gravalax), garnishes, condiments, salads (yum, potato!).
Store in sealed container or bag in water in fridge for days, or freeze for months.
Did you know? It's related to carrot, celery, coriander, fennel, parsley, and parsnips as it is in the Apiaceae family.
Is it Dill or Fennel? It's easy to feel like a dill when you accidentally buy fennel instead of dill, or vice versa. We have! The flavour is not interchangeable (we know, we tried!). Yes, they both have a similar feathery leaves and a strong aniseed flavour but dill has notes of caraway seed notes. It works well with parsley and chives, but not rosemary like fennel does.