Dill is a tangy additon to fresh salads and fish dishes. You'll spot it by it’s green wispy fern-like leaves.
Dill seed is a very good source of calcium, and a good source of the minerals manganese and iron.
Dill is a wonderful, aromatic herb that greatly enhances the taste of fish. Try sprinkling chopped dill over salmon on crackers or toast. Dill may also be used to enhance the flavour of boiling lamb, pork chops or steak by adding it during the last five minutes of cooking.
Dill is best kept in a plastic bag or airtight container in the fridge.
Simon Weir, of Turfcroft Farm, grows most of our herbs, in a small farm in the New Forest. He has been growing herbs for nearly 30 years now, and has always shied away from using chemicals and pesticides. However, since there was little interest in organic herbs until recently, it was only a few years ago that he applied for organic certification; he just sold his herbs as conventional produce. Recent interest in organic growing means Simon has changed few of his growing techniques, but they have finally been given the appreciation they deserve!