Description
Fresh dill has feathery, very fine leaves and a fresh, slightly aniseed scent. It is much loved in Northern and Eastern European cooking.
Use it raw or add it at the end of cooking, because heat dulls it: in a risotto, in a mustard vinaigrette, in a cabbage salad, with potatoes and cucumbers. It pairs beautifully with yogurt.
Use it raw or add it at the end of cooking, because heat dulls it: in a risotto, in a mustard vinaigrette, in a cabbage salad, with potatoes and cucumbers. It pairs beautifully with yogurt.
