Origin: Spain

    Dill's flavour is slightly lemony, sweet, and a little bitter, and the aroma is similar to that of aniseed though it has celery notes too.

    Since ancient Roman times, dill has been a symbol of vitality. In the kitchen, its feathery leaves lend a fresh, sharp flavour to all kinds of foods. Because it has such a unique taste, a small amount of dill can go a long way, which is why dill is so good to use as a garnish. The feathery texture of dill leaves looks beautiful and a small sprig of dill can add a noticeable aroma to a dish. Dill is also good in salads and is the key ingredient, along with buttermilk, in giving homemade ranch dressing its unique flavour.When used in cooking, dill weed will lose flavour the longer it is cooked, so it should be added at the last minute only.

    Fresh Dill complements fish dishes, and its natural flavour can balance out strong aromas such as garlic or chilli. Finely chop and sprinkle over cod with a squeeze of lemon juice before grilling, or mix with olive oil, vinegar, mustard and honey then drizzle over salmon. Stir through cooked new potatoes or carrots with a knob of butter, or use it as a refreshing alternative to parsley in omelettes, quiches and salads. For a refreshing twist to cold drinks, try freezing dill in ice cubes with mint.