



Dill is widely used in everyday cooking in Europe, the Middle East, and Asia.
It has a delicate flavor that is grassy with a hint of anise-licorice.
Dill complements eggs, salads, buttermilk, breads and other baked goods, vegetable and bean dishes, braised foods, soups, and stews.
Dill weed loses flavor the longer it is cooked, so it should be added near the end of cooking.
Origin: Italy
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