Dill

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

SOWING DIRECTIONS

When
Spring through to Autumn.
Where
Directly into garden beds or in pots.
How Sow
Sow seeds 5mm (1/4in) deep. Cover lightly with fine soil. Firm gently and keep moist.
Care
Thin as necessary, spacing 20cm (8 in) apart.
Harvest
As you need.
Sow:
-Spring
Harvest:
As you need.
Soil type:
-compost

Availability: In stock

$4.35

Scandinavian Salmon Chowder

Ingredients

  • 1/2 cup each chopped celery, peas (fresh or frozen) and onion 
  • 1 garlic clove, minced 
  • 3 tablespoons butter 
  • 400ml chicken broth 
  • 1 cup uncooked diced peeled potatoes 
  • 1 cup diced carrots 
  • 1 ½ teaspoons salt 
  • 1/2 teaspoon pepper 
  • 1 teaspoon dill leaves
  • 2 cups thickened cream 
  • 2 cups salmon pieces 

Instructions

  1. In a large saucepan, sauté celery, onion and garlic in butter until the vegetables are tender. Add broth, potatoes, peas carrots, salt and pepper. Bring to a boil.
  2. Reduce heat, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in cream, dill and salmon. Simmer for 20 minutes before serving.