Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry
Fresh dill flower heads (umbels) on a plate
Fresh Dill Flowers

Dill Flower: The Pickling Powerhouse

Ingredients Herbs and Spices

Description

The Dill Flower, or Dill Umbel (Anethum graveolens), represents the flowering stage of the dill plant. While the feathery fronds are used for delicate sauces, the yellow, umbrella-like flower heads pack a much more potent, aromatic punch. They are the defining flavour of authentic pickled gherkins and fermented vegetables.

Culinary Uses

Dill flowers are harvested just as the seeds begin to form, capturing the peak of the plant's essential oils.

  • Pickling: Essential for 'Dill Pickles' and pickled cucumbers, imparting a robust, complex flavour.
  • Vinegars: Steeped in vinegar to create aromatic dressings for potato salads.
  • Garnish: The bright yellow flowers make a stunning, edible garnish for smoked salmon or gravlax.

Health Benefits

Like the leaves, dill flowers are rich in flavonoids and antioxidants. They have been used traditionally to settle the stomach and relieve insomnia. Chewing on the seeds/flowers was a historical remedy for bad breath and digestive colic.

Gardening

Allowing your dill to bolt (flower) not only provides these pungent heads for the kitchen but also attracts beneficial pollinators like bees and butterflies to the garden.

Latest Recipes

Yakisoba with vegetables, fried noodles served with colourful vegetables

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Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions

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Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon

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Yorkshire pudding with rosemary, served fresh

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Fish Vatapá with ginger, with coconut milk and nuts

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Classic version of tulumba, soaked in syrup and served fresh

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