Storage tips
Refrigerate dill for a few days, or chop and freeze it for later use.
Available packaging
30 g small pack; custom weights on request.
Discover dill
Known to ancient Egyptian and Hebrew cultures, dill is less common in Italian cooking than in many northern and eastern European cuisines. It has its own distinctive flavour, different from fennel.
Potatoes with dill and yoghurt sauce
Ingredients: 300 g potatoes, 1 spring onion, a bunch of parsley, 65 g dill, olive oil, 1 garlic clove, a small pot of low-fat yoghurt, 1 small cucumber, 1 lemon, salt and pepper. Boil the unpeeled potatoes for about 20 minutes, cool and peel. Grate the cucumber and finely chop the garlic, onion and herbs. Mix them with the yoghurt, lemon juice, seasoning and a little oil. Serve the sauce with the potatoes.
In the kitchen
Use dill leaves with salads, boiled potatoes, marinades, vegetable soups, grilled meat, yoghurt, sour cream and fresh cheese. The seeds have a stronger, citrus-like aroma.
Growing and practical tips
Dill can be sown in spring or summer in pots or garden beds. Both the leaves and seeds can be harvested for culinary use.