By MANDY SINCLAIR

Storage:

Once picked dill wilts very quickly. Spray lightly with water, wrap in damp kitchen paper then seal in a plastic bag. Refrigerate for up to 5 days.

What to do with glut

• Preserve

Dill mayonnaise

2 egg yolks
2 tsp lemon juice
100ml olive oil
100ml vegetable oil
2 tbsp chopped dill

1. Place yolks, lemon juice and a pinch of salt into a small food processor. Process until thickened. With motor running add combined oils in a slow thin stream, until mayonnaise is thick and creamy. Add dill and pulse to combine. Taste for seasoning.
Store in an airtight container, refrigerated for up to 1 week.

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