Dill is a native of the Mediterranean region and has been used medicinally for many centuries. It has fine feathery blue-green leaves and a delicate aniseed aroma. Both young leaves and seeds are ideal for preserving, and are used in many fish dishes soups and sauces. Dill is easy to grow in warm, sheltered conditions, protected from strong wind and frost. Best planted between October and March. Dill is also a companion plant to cabbage.