if you’ve ever travelled to Eastern Europe or Russia you will certainly be familiar with dill as it is the herb of choice for flavouring pretty much every dish from bread to pickles to soup to pizzas. In fact, it is believed that the average Russian consumes 1.6kg of dill every year – that’s enough to fill a large suitcase! While our love affair with dill doesn’t go that far (our other herbs would feel neglected!), we recognise that the feathery anise-tasting fronds of the dill plant go splendidly with fish and roast potatoes. Of course the best way to use fresh dill is straight from your raised herb garden. Dill has simple growing needs – plant it in early spring in well-drained soil and allow it plenty of time to bask in the sun. Dill does have a bit of a temper and resents being uprooted and moved so best to leave it be once planted. Sometimes caterpillars can be a little too fond of dill (they must be Russian sorts), but these can easily be handpicked if they become a nuisance.
Dill seeds from your local nursery
Good quality potting mix
Water-filled watering can
500g of baby chat potatoes
2 tbsp olive oil
4 x firm white fish fillets
2 bunches of asparagus, trimmed
2 tbsp capers, rinsed and drained
40g organic butter, melted
2 tbsp of fresh dill leaves from your garden bed
Dill has been used since ancient times for its medicinal benefits. It can be used as a digestive aid to calm an upset stomach, has antioxidant properties and fights bacteria. It’s also one of the main ingredients in gripe water, an age-old remedy for colicky babies. Plus it provides a good hit of calcium for strong bones and toothy pegs.