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An excellent accompaniment to fish and potatoes, Dill or Anethum graveolens 'Fernleaf' is an aromatic fine leaved herb used extensively in Scandinavia and Eastern Europe. A crop that needs successive sowings to ensure continued leaf supply, Dill requires a warm, sunny position sheltered from wind, as it grows to be 45cm tall, and may need to be staked. Dill thrives when kept moist, as it dislikes being dry.
Dill seeds are also important culinary additions, as the flavour is more pungent then the leaf, which provides a more subdued flavour to a dish. Dill seed is used in pickling, particularly cucumbers, gherkins and cauliflower, and features in vinaigrettes and marinades.
With fine frond like leaves, Dill can be a majestic addition to a herb garden and its proportions make it an architectural plant in the border. Producing a single upright hollow stem, Dill will also produce umbels of tiny yellow flowers which appear in the summer, and these become seed heads in time. Dill exhibits dark green leaves and is slow to bolt, thus giving longer leaf production.