There is a theory that the word dill comes from the Norse root ‘dilla’, which means ‘to lull’, as the seeds are believed to have a calming effect on the muscles. The leaves are delicate and quite beautiful, and as such they make for a great decoration on canapés and other such dishes. Dill’s light, aniseed overtones give it a natural affinity with fish which is very well known, but its versatility goes far beyond that. On its own, it can almost taste sweet, making it compatible with a wide range of flavours. In much of Eastern Europe, dill is also very popular in combination with beetroot and other root vegetables, as well as eggs and fermented milk products.