Dill, both wild and cultivated, has even finer cut fronds than wild fennel and has similar uses both for its fronds and seeds. These seeds are used in pickling gherkins (dwarf cucumbers) and are particularly good as flavouring when cooking cabbage or potatoes. Use the fresh green fronds to stuff a fish, in a risotto, with Pasta al forno, and in tomato salads, a revelation.
© 1986 All rights reserved. Published by Prospect Books.