Dill

Green to dark green stems full of small, highly lobed leaves. The flavour is very aromatic and distinctive.

Dill is widely used to add flavour to sauces, potatoes, salmon, herring, seafood, salads and potato chips.　Loses its flavour if heated so add it at the end when cooking. Dill is a must when cooking crayfish.

Best stored wrapped at 4 °C.

 

Harvest season

Swedish Grown

Import

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