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Dill

Known for its use in soups and sauces

Dill - Product photo

Dill is best known for its properties in soups and sauces. Its taste is not unlike aniseed, just like two other herb plants it is closely related to: fennel and chervil. Dill also has a hint of parsley.

The very fine, almost fragile appearance of the thin intensely green leaves is quite striking. The shrubs on which dill grows reach a height of more than 1 metre.

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Storage advice

  • Transport and storage: The fine structure of dill remains perfectly intact during refrigerated transport and storage (temperature: 2 to 8˚C).
  • Shop: Fresh dill has a long shelf life in the refrigerated section.

Our dill is grown in:

Israel, Ethiopia and the Netherlands

Recipes & preparation tips

Dill is often included on the ingredient list of soups and sauces. With its typical aniseed flavour, it also offers a boost for less obvious recipes. The EAT ME website has some exotic examples: dill in a pomegranate salad with prawns or combined with sweet potato in a vegetarian 'bitterbal'. Rinse dill before use and pat it dry with a paper towel. Keep in mind that dill does not combine well with other herbs, as the taste may be overpowering.

Dill - Recipes & Preparation Tips

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