Dill, a singular flavour that gives a lot of itself.
Dill has a slight anise-like taste with touches of lemon. It immediately brings to mind creamed carrots, salmon or potato salad. It combines well in yoghurt-based sauces, with mustard, mint or citrus fruits.
It turns out to be excellent in cold soups with beetroot, courgettes or in tzatziki, the traditional Greek cucumber salad. It goes well with all kinds of shellfish. Try it with purées for spreading, sour cream, cream cheese or in your lamb recipes.
Tip for getting the most out of dill:
Use more dried leaves to get the flavour of fresh dill in your recipe.
Dill loses a little of its flavour when it’s cooked, so you must add it only at the last minute.
