Dill

Dill (Anethum graveolens) is a herb belonging to the parsley family; it is closely related to fennel, and has similar fine, feathery leaves. Its distinctive caraway-like flavour works particularly well with fish and seafood dishes, for example with Scandinavian cured salmon (gravlax) or with crayfish. It is also excellent with white fish, where it may be added to melted butter or made into a sauce (in the same way as parsley sauce). Dill is delicious when combined with butter and added to potatoes, artichokes, broad beans and other vegetables, and it may also be used a flavouring in vinegar for dill pickles and pickled gherkins.

Like most herbs, dill has the best flavour when used fresh; however, dried dill is often used when fresh is not available. To preserve dill, freeze it in plastic bags; alternatively, use dill seeds when fresh dill is out of season.