Dill - Anethum graveolens

Dill is a lovely herb that adds a refreshing flavor to any recipe. Dill is one of the easiest herbs to grow and would make a great first herb for someone who has never grown herbs before. You'll find lots of uses for both the leaves and the seeds in the kitchen. The best way to use dill is fresh from the garden, so during the growing season, cut your dill to use fresh as you need it. If not kept cut, your dill will go to seed, so cut often until you are ready to switch to seed production.

• Dill, like most herbs, loves to bask in the sun, but will tolerate afternoon shade.
• Dill grows up to 3 feet tall, so plant it in the back of your flower, vegetable or herb garden.
• Sow seeds close together. This will allow the plants, which blow over easily to support each other.
• Cover the seeds lightly, and allow a week or two for them to germinate.
• For a continuous crop, sow repeatedly from mid spring to early summer.
• Don't plant near caraway, fennel or angelica.
• Caterpillars are fond of dill, and can be handpicked if they become a nuisance.

The taste of dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and salads. The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. In Mauritius dills are grown like wild herbs. They are widely used in the preparation of 'gateau piment'