Dill has green feathery leaves and works well with many other ingredients.
Often used in pickles and flavoring fish. The flavor is destroyed by heat so is best added at the end of cooking.
Dill works really well with: bread, cabbage, carrots, chicken cucumbers, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, seafood, sour cream, tomatoes and veal
