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Dill

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Aromatic herb widely used in Eastern European and Scandinavian cooking
    The fernlike aromatic leaves are used to flavour many Scandinavian foods such as gravlax and other fish dishes, baby potatoes, borscht and other soups, pickles, sauces and mustard. Dill leaves are best when used fresh, and the seeds can be used in pickling or stews
  • A taste of Europe
  • Salad, soups, garnish, pickle, sauces
  • Exciting and delicious varieties
  • Plant Attributes

    • Position: Partial Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Autumn
    • Plant Type: Edibles

    Edibles

    • Make a selection:: Vegetables

    Availability Table

    • Season Chart:
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      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. In a large saucepan, sauté celery, onion and garlic in butter until the vegetables are tender. Add broth, potatoes, peas carrots, salt and pepper. Bring to a boil.
    2. Reduce heat, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in cream, dill and salmon. Simmer for 20 minutes before serving.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    750 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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