Dill is a plant originating from Asia Minor which likes warm climates. Dill has spread all around the Mediterranean and then really conquered the Nordic countries and the hearts of Anglo-Saxons who love it. The Scandinavians use it to make aquavit, a typical northern European brandy.

If the ancients cited dill for its many medicinal virtues, dill is also a treasure in gastronomy. It brings a note of fresh aniseed and lemon to marinades, light sauces, raw vegetables and fruit salads and of course to fish with which it makes the perfect match.

On a daily basis, dill can also be used to flavour olive oil, vinegars, pickles or even salt by simply slipping a few leaves into the bottle or jar.

From a dietary point of view, the scent and spicy aromas of dill help to significantly reduce the use of salt. A 100% healthy benefit!