In continental Europe, the use of canisting is common in all fish and seafood stews.
• It is a herb widely used in Scandinavian cuisine: A very important ingredient in marinated salmon, it is also used, in herring preserves and as a seasoning in the preservation of cucumbers.
• Fresh leaves are used in salads, fish dishes and sauces to accompany the fish.
• Its seeds are mainly used to aromatize pickle vinegar and can also be added to cakes, bread, fish and rice dishes.
• The branches of the dill contain antiseptic, digestive and carminative properties, which contributes to the good performance of digestive function.
Presentations: In 1kg bags.
Packaging: Corrugated cardboard boxes.