Dill Key facts Dill is widely grown throughout the Mediterranean and has been used since ancient times. The Romans added ground dill seeds to bread which they gave to gladiators before battle, as a stimulant. Dill gives a fantastic aroma to fish and seafood dishes, as well as salad dressings and pickles.

This herb is best known for its use in Scandinavian cooking – gravadlax for example – or in commercially pickled cucumbers, where the leafy heads and the seeds are used.

The seeds have to be planted annually, but grow very easily; the feathery leaves have a sharp, aromatic flavour. Chopped, they are good in sauces for fish, or added to butter to melt over.

Dill goes particularly well with soured cream dressings or sauces and has a great affinity with cucumber.

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