Dill Leaf

The fernlike leaves of dill are aromatic and are used to flavour many foods such as fish dishes, soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried, however, freeze-dried dill leaves retain their flavour relatively well for a few months.

It also is popular in summer to drink fermented milk (curds, kefir, yogurt, or buttermilk) mixed with dill. Fresh dill leaves are used throughout the year as an ingredient in salads, e.g., one made of lettuce, fresh cucumbers, and tomatoes, or mixed with yoghurt and cheese spreads.