Dill Leaves

Dill leaves, or dill weed, have a mild aniseed flavour with clean lemon notes. Native to Southern Europe, dill leaves are used aplenty and partnered with fish and dairy in stews, dumplings and sauces.

A part of the celery family and now grown throughout the world, dill leaves are rich in antioxidants, vitamins, and minerals, including vitamin C, iron, and calcium. In traditional medicine, they’ve been used to help with digestion and respiratory problems. This versatile ingredient is often used in combination with other herbs and spices, such as garlic, onion, and lemon, to create flavourful seasoning blends.

Dill leaves are used when making traditional Swedish Gravlax (smoked salmon), dill soup from Finland and even Borscht (beetroot soup). Mix with a little butter to make a herbal butter fit for potatoes, fish and root vegetables. Try sprinkling over Eggs Benedict or Eggs Royale for a burst of flavour!

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