Dill is excellent in sauces, salads and soups. Dill leaves can replace parsley, tarragon and mint in sauces.
Sow seeds from spring to summer at monthly intervals for a regular supply of fresh leaves, 1cm deep in rows, 30cm apart in ordinary garden soil which has been raked to a fine tilth. Thin out the seedlings to 23-3cm apart. They prefer full sun and ordinary garden soil and the leaves are ready to be picked 6-8 weeks after sowing. For a crop of seeds sow in spring to give the plants time to develop.