Closely related to fennel, dill has feathery green leaves that have a distinctive caraway-like or aniseed flavour. Dill seeds are also used in cookery.
All year round.
Look for bright green, fresh, feathery leaves with no signs of wilting.
Dill is most often used to flavour seafood, trout and salmon recipes as well as to flavour picked gherkins, and is also the herb used in the traditional Scandinavian cured raw salmon dish, gravadlax. Dill also goes very well with egg dishes. To give the best flavour, add towards the end of cooking. It is also delicious sprinkled over raw cucumber or mixed into cottage cheese.
Keep fresh dill wrapped in paper towel and store in the salad drawer of the fridge; it will last for 3-4 days.