Organic dill

Seeds:  700  / Botanical name:  Anethum graveolens

A delicate herb for seasoning tender fish and a floral decoration for balconies and terraces

This annual herbaceous plant grows up to 75 cm tall in summer. Dill was used as a medicinal and culinary herb in ancient Egypt and was also known and popular in ancient Greece and Rome. From June to August, this member of the Apiaceae family displays yellow umbel-shaped flowers – a lovely addition to a hand-picked bouquet of garden flowers. When growing dill in a pot, choose a tall container, as it develops deep roots.

Natural habitat:  Dill originates from Southeast Asia, from where it spread through cultivation first to Southern Europe and later to Western Europe.

In the kitchen:  Once it reaches a height of 15 cm, you can regularly harvest dill by cutting off the tips. Dill is excellent for flavoring pickled cucumbers and is particularly delicious as a seasoning for fish. The mild flavor of the delicate dill tips pairs perfectly with tender fish such as salmon, trout, or pike-perch, especially when marinated in a dill brine. Dill is finely crushed together with basil, coriander, lemon, pepper, and salt. The mixture is then applied to the fish and left to marinate in the refrigerator for two days before cooking. Dill can also be used in numerous sauces, salads, and soups, or as a decorative garnish. However, dill should only be added shortly before serving or towards the end of cooking to prevent its essential oils from evaporating. Wrapped in aluminum foil, dill can be stored in the refrigerator for up to three weeks. Chopped into small pieces, it can also be frozen. Drying dill in the open air, tied into small bunches and hung upside down, is another excellent way to preserve it.