ingredients

Dill is a favourite herb of Scandinavian, German and Eastern European cuisine; it is often called the fish or pickle herb. Dill leaves have a deep green colour and fern like appearance with a slight pungent sour taste with a hint of aniseed. It is best known for its affinity with fish and the popular dill pickle.

• Fresh dill can be used to garnish soups, salads, cooked seafood, vegetables and open sandwiches.
  
• Fresh chopped dill is delicious added to creamy mayonnaise to use with cooked seafood, potato salad or as a spread for smoked salmon sandwiches.
  
• Chopped dill is the traditional garnish for Russian beetroot soup Borscht.
  
• Fresh chopped dill is always added to the curing salt mixture when making Gravlax (cured salmon)
  
• Grilled or barbecue fish tastes great with dill butter.
  
• Beetroot tastes wonderful topped with a spoonful of sour cream and chopped fresh dill.
  
• Use dill in traditional Middle Eastern dishes such as couscous, tabouli, pilafs, and meat koftas.
  
• Home pickled cucumbers and gherkins with dill can be added to dressings, cheese spreads, dips, white sauce and mayonnaise.
  
• Dill is the traditional garnish for Beef Stroganoff.
  
• The dill leaves are very soft and will droop so it is best to use within 2-3 days. Store in refrigerator in a jug of water covered with a food storage bag.