Sometimes known as dill weed, the strong aroma and distinct anise-like flavour is delicious with seafood in particular. The dried herb is a good substitute for the fresh herb as it keeps much of the colour and pungent flavour and does not require much heat to rehydrate. Commonly used in alot of Northern European and Scandanavian cooking, the herb adds a distinct flavour and brings to mind images of sour cream, smoked salmon and cucumber pickles.

uses: Sprinkle over the surface of a fillet of fish with a pinch of salt, cracked pepper and a squeeze of lemon for a simple seasoning. Mix with sour cream and crushed garlic for a dip. Good flavouring for potato salad or pulses.