Dried dill leaves have a pleasant aroma: their smell is slightly sweet, reminiscent of honey and flowers, but also of fennel and anise. The spice has a fresh, herbal flavour with floral undertones, traces of lemon zest and elements of menthol.
In the kitchen, dill is highly versatile: it can be used for herb-based sauces, fish or white meat, but also to add that special final touch to pickled vegetables, fish stock or vegetable stock.
12 g
Dill crushed, dried
Tagliatelle with fennel and cheese sauce
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