Whilst the dill plant produces flowers and subsequently seeds, it is the tender and slender fronds that are good to use now. Sweet, sour and clean tasting, this attractive foliage is a delicious fine herb. Cut the tender stems and fronds from the central stem and chop them finely. The remaining, tougher, stems can be frozen for another day and perhaps used to flavour stock or tucked into the cavity of a fish or a chicken.
Use the finely chopped fronds of dill to transform simple to stunning.
Add some to scrambled eggs with a pinch of sea salt flakes and eat with toasted good bread, or
Add it to chopped boiled eggs again with a pinch of sea salt flakes for a heavenly sandwich made with fresh good bread and butter, or
Add it to warm new potatoes (especially Jersey Royals) with a piece of best butter and a pinch of sea salt flakes, or to a potato salad such as the one in these pages see New Potato Salad with Early Summer Herbs
or
Use it in any of the salads also in these pages see Marinated Beetroot Marinated Courgettes Marinated Carrots Marinated Cucumber and Red Onion Salad
