Dill PlantDill is a delicate looking herb with fine feathery leaves, widely used throughout Scandinavia, Europe and the Middle East. Dill provides caraway and anise flavours and can be used generously as it enhances the flavour of many foods rather than dominating it.

DillKnown and recognised as the perfect partner with fish, dill also complements potatoes, salads and eggs.

Simple Dill tips …

  1. Try this fresh dip which is great with fishcakes: add chopped dill to half fat crème fraiche and mix with a dash of garlic mayonnaise.
  2. Add dill instead of chives and some crème fraiche to your next potato salad for a different flavour twist.
  3. Dill complements cucumber so try it in your next sandwich – add dill to cream cheese, a squeeze of lemon juice and season.
  4. Add dill to a simple marinade and sauce for smoked salmon by mixing Dijon mustard, white wine vinegar, chopped dill, olive oil, caster sugar and season to taste.
  5. Scatter chopped dill over carrots with a dash of olive oil or knob of butter

Where to buy me

Vitacress are proud to supply the leading UK supermarkets with their packs of herbs and pots of British-grown herbs all year round.   We carefully pack the herbs in the retailer’s packaging for Marks & Spencer, Sainsbury’s, Tesco and Waitrose and you can find them in the fresh produce area.

How to look after me

In pots:

Where to keep me – Place your pot of living dill on a saucer or in a planter in a bright place away from cold drafts.  Do not put in the refrigerator.

How to water – Living dill is a thirsty herb so the trick is to water little and often but don’t leave it standing in water for a long time – 5 minutes will be enough.

How to use – To use, pick off sprigs and/or stalks, rinse before use under cold, running water, then chop as required or leave as whole sprigs for a garnish.

In packs:

Where to keep me – Store your dill in a bag in the salad drawer of your refrigerator.

How to use – Rinse under cold, running water and pat dry with kitchen towel. Then chop as required or leave as whole sprigs for a garnish.