Dill

Origin:
Israel, South Africa, UK

Delicately feathery fronds of deep green with an intense and distinctive flavour. Beginning with sweetness and moving to a sour, grassy palate with notes of anise, dill isn't a herb to sit quietly in the background. A classic component in gravadlax and pickled gherkins, it gives a herbaceous lift to rich fish, meat and creamy dishes.

Frequently bought together: