Flavour: Aromatic, warm, aniseed
Aroma: Faint aniseed, aromatic
Dill are the leaves of the Eurasian Dill plant that adds flavour especially to fish and pickles.
Feathery, soft and citrusy – A firm favourite with fish.
Best in Scandinavian gravlax but also great in a lemon butter for steak and lamb chops. For the perfect pickles, dill is a must have herb.
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