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This annual herb has
its spiritual home in Scandinavia, where it is
so widely used in fish dishes, but countless British
children received their first taste of herbs with
the dill contained in gripe water. It has attractive
feathery foliage, and the 2ft (60cm) plant bears
flat plates of small yellow flowers in July. The
leaves have a distinct flavour which is retained
after drying, and the lightly crushed seeds have
and even stronger taste.
Dill hates disturbance. Sow the seeds in April
where the plants are to grow and thin to 12in
(30cm) apart. Pick a sunny, well-drained spot
and keep the ground watered in dry weather. To
harvest the seeds cut the stems when the flower-heads
have turned brown. Tie a paper bag over each flower-head
and hang the stems upside-down in bunches.
Gather leaves for immediate use and for drying
whilst they are still young. Use as a garnish
or in the cooking of all types of fish, especially
salmon. The chopped leaves can also be used in
yoghurt, meat and vegetable dishes. The main use
of the seeds is in pickling vinegar for cucumbers,
but they can also be added to cakes, bread, fish
and rice dishes.
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