$2.50 – $3.50 inc GST
Annual growing to 90cm. Aromatic plant with slender stems and delicate aromatic foliage similar to fennel. Leaves are used fresh as a garnish, in salads, dips, and with fish and egg dishes. Seed is used as a spice in tea, bread, soups and preserves.
The dill plant (Anethum graveolens) provides feathery green leaves for the dill weed herb, while the flat, oval fruits make the dill seed spice. It's an annual herb related to celery that tends to replant itself and spread widely, which is good to know if you're considering planting it in your garden. Dill seeds are used in seasoning, such as in pickles. Like chervil, dill weed is delicate and works particularly well with eggs or in salads. Dill tastes grassy with a bit of anise-like liquorice flavour. Be aware that once the weather turns hot, dill plants flower or "bolt." This bolting changes the flavory of the leaves, making them less aromatic and more bitter. Dill seed tastes like a mild version of caraway.