Dill is an ancient herb that was typically found in Greek kitchen gardens growing among beets, lettuces, and onions. It is very easy to cultivated the seeds can be sown in pots in March or April. It lends itself to pot culture very well because it has seldom more than one stalk. Uses The entire plant, except for the roots is aromatic, but the large feathery leaves are the best and should be used in yoghurt, vegetable dishes, cheese spreads and with fish. The seeds can be used in pickling vinegar, cakes, bread and with rice.
Herb tea made from dill is useful against flatulence and colic, especially for children and infants.
The Romans ate the young stalks, and medieval herbalists recommended it for improving the eyesight and weight loss. Fennel was regarded as one of the nine sacred herbs, for its great physical benefits and to guard against unseen evil spirits. Uses The Florence fennel is a better choice for growing, as the plant gives superior tasting leaves and in addition the whole plant may be used. Use the leaves in salads and the young stems in soups. The leaves are especially good to bring out the flavour of fish.