Dill is the feathery leaves with a anise like flavour. They lose their flavour when cooked so use them raw in salads or as a garnish. Alternatively add them immediately before serving if using them in a warm dish. The seeds of the same plant which self-sows readily and grows to a height of 3 to 4 feet. These seeds are used in pickling and give the “dill” to dill pickles. Recipes such as Pan Fried Plaice and Salmon Mousse are perfect examples of this herb.