Fresh dill leaves

Fresh dill leaves are the fine and delicate leaves of the dill plant (Anethum graveolens), an aromatic herb native to the Mediterranean region and Southwest Asia. This ingredient is highly valued in cooking for its mild, slightly anise-like, and refreshing flavor, which adds a unique touch to a wide variety of dishes.

Fresh dill is commonly used in recipes for fish, seafood, salads, soups, sauces, and pickles, as it enhances the flavor without overpowering the dish. Furthermore, it possesses digestive and antioxidant properties and is a natural source of vitamins such as vitamin C and minerals like calcium and iron.

In different Latin American countries, fresh dill leaves may also be known as "dill" (pronounced in English), although there is no specific popular synonym in Spanish other than "eneldo". However, in some regions, it is simply called "hierba de eneldo" or "aneto".

In summary, fresh dill leaves are an essential aromatic ingredient for those looking to add freshness and a distinctive herbal touch to their recipes.