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Dill
Both seeds and leaves are used as flavouring for lamb, fish and sauces. It has a strong aniseed flavour and goes well with cucumber salad.
Use leaves with salmon, cream cheese, egg dishes and salads.
Seeds can be used in soups, pickles, apple pie and cakes.
Add flower heads to jars of pickled gherkins for the best ever dill pickles.
- Use leaves, flowers and seeds
- 200 Seeds
- 90cm / 3ft
- 20cm / 8in
Sowing Outdoors
Sow seed thinly in pre-watered shallow rows, and cover with a little soil. Allow about 30cm (12in) between rows. Thin seedlings to about 20cm (8in) apart when large enough to handle. Keep soil moist until seedlings are established.
Special note
Alternatively, sow a few seeds per 12cm (5in) pot of seed compost. Cover with a little more compost, keep moist and place pots on a warm windowsill. Harvest leaves when plants are about 30cm (12in) high.
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