Dill

Dill (Anethum graveolens) is an annual herb from the Apiaceae family, widely used in European cuisine, particularly in Central and Northern Europe. It has feathery, delicate leaves with a characteristic fresh, anise-like aroma and a slightly bitter taste. Both the leaves and seeds are used in cooking. Fresh leaves are added to sauces, salads, soups and fish dishes, and are an essential ingredient in pickled cucumbers. Dill seeds are used in pickling brines and preserves. The herb is rich in vitamin C, calcium and antioxidants, making it both flavourful and nutritious.