Taste and flavour

Dried dill leaves have a pleasant aroma: their smell is slightly sweet, reminiscent of honey and flowers, but also of fennel and aniseed. This has a fresh, herbal flavour with floral undertones, traces of lemon zest and elements of menthol.
Dried dill tips are aromatic just like the fresh ones, but their flavour is slightly modified by the drying process. Like all aromatic herbs, dill also contains a strongly aromatic essential oil, minerals and secondary herbal substances.

Advice for use

– Dried dill tips are ideal for hot and cold dishes.
– During cooking, be careful not to expose it to high temperatures. It is recommended to add it to the dish in the last 5 minutes of cooking so it can release its mild aroma.
– Due to its mild and harmonious aroma, it can be used generously, by the teaspoon and even the tablespoons.

Origin and history

Dill belongs to the same family as anise, fennel and caraway. These plants belong to Apiaceae family (Umbelliferae). Dill originates from the eastern Mediterranean. Since the time of ancient Egypt, it has been used as an aromatic and medicinal plant and is still used today in the cuisine of the Middle and Far East. This spice was brought to Central Europe by the Romans during their triumphal conquest across the Alps.

Good to know

It can be used with:
The tips of dill go perfectly with mixtures of edible flowers, coriander, curry, fennel, fleur de sel, lovage, mint, olives, saffron, tomato, cinnamon and lemon zest.