Botanical Name: Anethum graveolens
Both the feathery leaves and seeds can be used in the kitchen to impart an aromatic sweetness to a wide variety of dishes. Attractive used as border edging or in pots. Culinary: Use the leaves to flavour fish dishes, especially Salmon, for which it is unbeatable, vegetables, potatoes, sauces and mustards. Add just before cooking is complete. Use the seeds in pickling and to flavourcoleslaw, white meats and stews.
top of page