UK/ Poland/ Serbia
Latin Name: Anethum graveolens syn. Peucedanum graveolens.
Plant Family: Apiaceae
Other Names: Garden Dill, Dilly, Lao Coriander, Dil, Eneldo, Aneth, Aneto, Gurkenkraut, Surva, Soyah, Shibit, Phak Si & Pak Chi Lao.
Description: Dill is an aromatic, annual herb native to southern Europe and central and southern Asia, which grows to a height of 75-100cm. The mid-green feathery leaves are thin, alternate, pinnately divided, and between 10-30cm in length. The stems are stiff and hollow; dill flowers are borne on large, compound umbels with 10-30 umbellets of small yellow colour flowers with tiny petals that roll in towards the centre of the flower. The fruit often called a seed is 4-5mm in length, curved and ridged along its length.
For ingredient and allergen information, please see the product specification, available to download from the technical tab
SUGGESTED USEDill partners well with fish, dairy foods such as cheese and eggs, and vegetables, it can also be used as a substitute for parsley and chervil, mix into softened butter to make delicious herb butter that can be used with fish and added to vegetables and baked potatoes. Stir dill weed into sauces, add to dumplings, fish stews and pies. Mix with lemon juice and butter and brush over fish before grilling or make a salad dressing with with oil, white wine vinegar, Dijon mustard and a touch of honey you can also brush this onto fish and chicken before grilling or baking.
Shelf LifeShelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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