Dill – also known slightly unflatteringly as dill weed – is a brilliant herb. As a member of the parsley family it has tender leaves and a mild flavour like its more popular cousin, but isn’t as widely used as a garnish. Instead, it’s probably most well-known for being a key flavour in northern and eastern European cuisine, with recipes like potato salad, borscht and gravadlax – as well as dill pickles of course – featuring it prominently.

It’s also well-loved in Turkey and Iran, and is used liberally in Persian pilafs like baghali polo – a dish of rice and fresh broad beans – as well as in Persian dips like mast-o khiar, made with cucumbers, walnuts, raisins, yoghurt and rose petals. In Turkey it’s paired with spinach and cheese in börek, or sprinkled over çilbir, a creamy dish of yoghurt, spiced butter and eggs.

Dill also plays well with other herbs, and is delicious chopped up with parsley or basil in herby fritters or frittatas. Check out our full collection of dill recipes below for even more ideas for how to use this brilliant herb.