Anethum graveolens

Origin: Eastern Mediterranean and Western Asia.

Flavour: Sweet and fresh with a hint of citrus.

Uses: Dips, salad dressing, European cuisine, Asian cuisine, Middle Eastern cuisine, gravlox, seasoning, curry, soup, fish, salad.

Dishes: Russian potato salad, Middle Eastern rice, Greek tzatziki, arakas latheros, cucumber salad, Hungarian mushroom soup, suva moong sabzi (dill leaves with lentils), toast skagen (skagenröra), westcoast salad (västkust salad), gravadlax, dillkött, Vietnamese turmeric fish with dill (cha ca la vong), salmon with creamy dill sauce, chicken and asparagus in dill sauce.

Compliments: Garlic, mint, mustard, paprika, basil, parsley, tarragon, nutmeg, borage, chervil.

Substitutes for Dill: Tarragon, fennel fronds, coriander, chervil, basil, parsley, celery seed.

Whether it’s added to a sauce, dip or salad Dill Weed will give your recipes a distinct flavour that can enhance the main ingredient in a delicate way. Alternatively, if you prefer a recipe to be flavour forward with vibrant and fresh citrus notes then Dill Seed is the way to go. It is best used to season fish, poultry and pickling brines.