Dill.

Dill has soft, thread-thin leaves on hollow stems, and a fresh smell that sits somewhere between grass and anise. In Thai it's called phak chi lao, coriander of the Lao, and it belongs to the cooking of the northeast and Laos. There it goes into fish dishes, herby curries and steamed parcels. The leaves wilt fast once heated, so they're usually added at the very end, or eaten raw.

Ways to use it

• Stir a handful into kaeng om, the Isan herb curry, just before taking it off the heat.
• Mix chopped dill into the fish and curry paste for steamed mok pla in banana leaf.
• Beat it into eggs with a little fish sauce and fry a fluffy omelette.
• Add it to bamboo shoot curry or a fish soup in the last minute.
• Chop it over boiled potatoes or a cucumber salad with a little oil and lemon.

Storing it

Dill wilts quickly. Wrap the bunch loosely in a slightly damp paper towel, put it in a bag in the fridge drawer, and use it within two or three days. Wash it gently just before cooking and shake off the water.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.