Herbs
Vegetables
Fruits
Dill is a tall herb with fine, feathery foliage. Foliage color can range from dark green to blue-green. In mid-summer, dill will produce large, flat-topped yellow flower clusters with seeds that can be harvested for culinary use. Used to flavor fish, lamb, egg dishes, soups, and potato salad. Seeds are used in pickling recipes and vinegar.
Varieties: Bouquet, Ella (dwarf), Long Island Mammoth
Dill
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Marjoram
Marjoram is a tender perennial herb, often grown as an annual in cooler climates, with small, oval, gray-green leaves and a sweet, aromatic scent. It forms a bushy mound and produces clusters of tiny white or pale pink flowers in mid to late summer. The flavor is warm, slightly citrusy, and more delicate than oregano, to which it is closely related. Marjoram is commonly used to season meats, sausages, soups, stews, and Mediterranean dishes, and is excellent in herb blends and dressings.
Varieties: Sweet Marjoram, (Origanum majorana), Wild Marjoram (Origanum vulgare), and Pot Marjoram (Origanum onites).
Savory
Savory is an aromatic herb available in both annual and perennial forms, known for its peppery, slightly pungent flavor that blends hints of thyme and mint. It has slender, dark green leaves and produces clusters of small white to pale pink flowers in mid to late summer. Summer Savory is more delicate and mild, while Winter Savory has a stronger, sharper taste and woody stems. Savory is a traditional seasoning for beans, lentils, sausages, poultry, and stuffing, and is often used in herb blends like Herbes de Provence.
Varieties: Summer Savory (Satureja hortensis) and Winter Savory (Satureja montana).
Sorrel
Sorrel is a hardy perennial herb with bright green, arrow-shaped leaves and a sharp, tangy flavor similar to lemon or sour apple. It forms a clumping growth habit and produces tall stalks topped with small, reddish-green flowers in late spring to early summer. The leaves are rich in vitamin C and are best harvested young for their tender texture and mild acidity. Sorrel is commonly used in soups, sauces, salads, omelets, and as a flavorful green in fish or poultry dishes.
Varieties: Garden Sorrel (Rumex acetosa), French Sorrel (Rumex scutatus), and Red-Veined Sorrel (Rumex sanguineus).
