The fernlike aromatic leaves are used to flavour many Scandinavian foods such as gravlax and other fish dishes, baby potatoes, borscht and other soups, pickles, sauces and mustard. Dill leaves are best when used fresh, and the seeds can be used in pickling or stews
CAN BE USED IN:
SALAD – SOUPS – GARNISH – PICKLING – SAUCES
Spring through to Autumn.
Directly into garden beds or in pots.
Sow seeds 5mm (1/4in) deep. Cover lightly with fine soil. Firm gently and keep moist.
Thin as necessary, spacing 20cm (8 in) apart.
Availability: In stock