Dill

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.

Related recipes to look at:

Buckwheat Blinis with Smoked Salmon, Creme Fraiche and Dill