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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.
During the winter season, we source some of our herbs from a family-run farm set up by Francesco Barduca in 1977 on the outskirts of Borgoricco in Italy. Francesco Barduca has always combined a love for the soil with an awareness of the need for environmental protection.
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.