Dill - Certified Organic

A bunch of fresh dill with that soft, feathery leaf and bright, almost aniseed flavour.

With so much good seafood up and down the Northern Rivers coast, dill is one herb we always keep on hand.

It's one of those herbs that tastes like spring to me, especially with fish, eggs and anything with lemon.

In the kitchen

• Stirred through a potato salad with a lemony dressing
• Paired with salmon or white fish
• Mixed into yoghurt with cucumber and garlic
• Added to homemade pickles

How to prepare

Rinse gently and pat dry. Use the soft fronds and discard the thick stems.

Spring recipe: Dill and lemon fish parcels

Lay a fillet of local white fish on baking paper with lemon slices, a knob of butter, sliced spring onion and a big handful of dill. Fold into a parcel and bake at 200°C for 12 to 15 minutes. Serve with new potatoes and a green salad.

How to store

Wrap it in a damp paper towel and keep it in a container in the fridge. Dill is delicate, so it's best used within a few days.

Sold by the bunch.