Dill has a strong, distinctive taste with a mix of fennel, anise and celery. Fresh leaves are used in salads, vegetable dishes, soups, dips, herb butter, fish dishes, and with meat.
Flavour oils and vinegars with seeds and flower heads. Seeds add zest to breads, cheeses and salad dressings.
Dill is an annual and leaf production will stop as soon as flower heads form.
Collect seeds once flowers brown off by hanging them with a bag over the heads to catch any falling seed.
Grow in full sun although afternoon shade is OK
Well drained rich soil
Plant them closely so they'll support each other in the wind. They get up to 1m tall so plant them at the back of your veg patch or herb garden.