Dill is part of the parsley family, the thinner and darker sprigs have a distinctive and sweet flavour, which could best be described as a mix of fennel, celery and anise with warm and slightly bitter undertones. Often used to elevate and enhance the flavours in fish dishes as well as in salads, homemade sauces or with pasta and potatoes.
Our personal favourite is a creamy dill sauce poured over some silky salmon.
