I haven’t blogged about food for a while and woke up this morning moved to rectify this situation and decided to write about Dill. As herbs go, Dill is not widely used in English cuisine, which is a shame since it has a really nice flavour.
You may be familiar with the taste, since you will probably have come across in Gripe water, given to small children to cure hiccups. I loved the stuff as a child and attribute my subsequently high tolerance of alcohol to it (though these days it is alcohol-free). You may also be notionally familiar with pickled dill gherkins, usually imported from Poland. Nom! Nothing like one to go with a real ham (not that reformed, water-filled muck) and mustard open sandwich.