Dill

Dill is a delicate herb with feathery green leaves and a distinctive flavour that combines fresh, grassy notes with a subtle hint of aniseed and citrus. Its bright and slightly sweet aroma makes it a natural companion for fish, particularly when smoked or grilled, where it adds a fresh contrast to rich, smoky flavours. Dill works best as a finishing herb, sprinkled over dishes just before serving to preserve its vibrant character and avoid bitterness. When cooking with dill over fire, it is important to use it sparingly and avoid prolonged exposure to high heat. The herb’s fine leaves can quickly lose their flavour and colour if charred or cooked too long. Instead, add dill towards the end of the cooking process or use it fresh as a garnish to lift the dish. Dill also pairs well with other BBQ staples such as potatoes, cucumber salads, and creamy sauces, making it a versatile addition to your fire-cooked meals. When buying dill, look for bright green, unblemished fronds that are firm to the touch. Avoid any that appear wilted or yellowed. Fresh dill is best stored wrapped loosely in a damp paper towel inside the fridge, where it can keep for up to a week. For longer storage, dill can be frozen, but this will soften the texture and is best reserved for cooked dishes rather than as a fresh garnish.

Dill leaves wilt instantly and lose flavour with heat. Its power is as a curing and finishing herb — in gravlax, dill pickles, and cold sauces (tzatziki, cucumber salad) that accompany grilled fish. Dill seed, however, can be added to spice rubs for smoked salmon or mackerel.