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Dill (Anethum graveolens) A Ht. 3’.

A herb that enjoys hot sun. Use the leaves to flavour salads, cheeses and fish dishes. The seeds are used in vinegars and pickles. Avoid planting near fennel as cross-pollination can prove a problem.

 

Dittander (Lepidium latifolium) P.

A long forgotten native herb of damp, coastal soils. Once cultivated as a herbal treatment for leprosy and also used as a hot condiment before the introduction of Horseradish. All parts of the plant, including the root, are hot and spicy to eat and the young leaves taste of creamy Horseradish sauce.