DIll
Dill is a fresh, softly aromatic herb with a light aniseed-like note. It is mainly used to lift lighter dishes, such as fish, potatoes, cucumber, eggs and creamy sauces, where dill brings a clear, green flavour.
Latin name: Anethum graveolens
Origin: West Asia and the eastern Mediterranean region
Plant family: Apiaceae (carrot family)
Height: around 40–120 cm
Flowering period: summer
Lifespan: annual
Description
Dill is a delicate, airy plant with thread-like leaves and yellow flower umbels. Both the leaves and the seeds can be used in the kitchen, but it is mainly the feather-light leaves that give dill its character: fresh, green and elegant. The stems are hollow and aromatic, and older plants form flower heads that later produce seeds with a warmer, more spiced flavour than the leaves.
In the kitchen
Dill tastes fresh and lightly sweet, with a subtle aniseed- and fennel-like undertone. It pairs perfectly with salmon, trout and herring, but also with prawns and shellfish. In the classic combination with cucumber, dill comes into its own beautifully in salads, pickled gherkins and yoghurt dressings. Dill is also a reliable favourite with potatoes, beetroot, soft cheeses, eggs (omelettes, egg salad) and creamy sauces.
Dill is best used towards the end of cooking: simmering it for too long makes the flavour dull. Finely chop the leaves and sprinkle them over the dish just before serving, or stir them into a cold sauce. Dill combines well with lemon, mustard, capers, horseradish, chives, parsley and sour cream. The seeds can be used in brine, bread or braising liquid for a warmer, more spiced note.
In the herb garden
Dill grows best in full sun to light partial shade, in airy, nutritious soil that does not stay too wet. Sow dill directly outdoors from spring onwards, preferably in the place where it can remain, as the plant has a taproot and does not always transplant well. Sowing regularly in small batches ensures young, aromatic leaves throughout the season.
Harvest the leaves while the plant is still young, when the flavour is at its freshest. It is better to cut a few tips regularly than to harvest the whole plant at once, so that it keeps growing. If you want to harvest the seeds, allow a few plants to bolt and let the flower heads finish blooming; cut the seed heads once they begin to turn brown and let them dry further in a dry, airy place.
