Fresh dill

Fresh dill is an aromatic herb widely used in cooking for its delicate and slightly sweet flavor, with aniseed notes that add freshness to a wide variety of dishes. Its fine, feathery leaves are used both for seasoning and garnishing, making it a key ingredient in traditional recipes for fish, sauces, salads, and pickles.

Dill originates from the Mediterranean region and Western Asia, and its cultivation has spread to numerous parts of the world due to its culinary versatility and medicinal properties.

Among its properties, fresh dill is known to contain antioxidants, vitamins A and C, as well as minerals like calcium and iron. Furthermore, it has digestive and carminative effects, helping to relieve stomach discomfort.

In different Latin American countries, fresh dill is also known as “anísillo”, “helecho de mar”, or “dill” (the latter, in its imported form or in commercial products).

In cooking, fresh dill is ideal for enhancing dishes without overpowering other flavors, so it is recommended to add it at the end of cooking or in cold preparations to make the most of its aroma and flavor.