Anethum Graveolens - Dill - a brilliant, acid-green filler, with so many different roles – its leaves are invaluable for cooking, its flowers for decorating salads and arranging, and its seeds for salads, baking and tagines. As a cut flower, it’s good with whites and blues or rich, brilliant colours to heighten their contrasts (see our Dark Cut Flower Mix). This will self-sow freely.
Dill – Stronger in flavour than the leaves, the flowers of dill (Anethum graveolens) can be used when cooking fish, or raw in salads. They are very small, yellow, and borne on tall umbels. Best used when they have just opened, as they set seed quickly.