Description
National spice in Scandinavia, it imparts flavor to herring, trout, and salmon in gravlax style. These finely chopped leaves will perfectly enhance fish in parchment, homemade vinaigrettes, and marinades. It’s preferable to add it towards the end of cooking as it does not withstand boiling.
The delicate and finely chopped leaves of dill release a refreshing freshness, perfectly balanced with sweet and aromatic undertones. Its light and pleasant taste make it an ideal accompaniment for fish and seafood, but its versatility extends to a variety of other dishes, from salads to sauces.
