Dill (Anethum graveolens)




Dill belongs to the parsley family and its sweet flavour and aroma complements fish and seafood. Use generously.

Did you know?

The word "Dill" comes from an old Norse word meaning 'to lull' due to their belief in the herb's soothing and sedative effect, especially for crying babies suffering from colic. The Greeks used Dill as a remedy for hiccups. In the middle ages Dill was used in many magic potions, including a protection against witch craft.


Dill should have a fresh green colour and mild flavour. D-Carvone is the principal flavour - giving volatile oil.


  • Stir into a white sauce before serving.
  • Sprinkle over fish with some lemon juice before grilling.
  • Stir through cooked new potatoes or carrots with a knob of butter.
  • Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
  • Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.