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Green, flimsy and fernlike Dill leaves have a strong aroma, sharp tang and a spongy sugary flavour. Dill leaves, seeds and flowers are entirely edible and commonly found in Scandinavian, Russian, Mediterranean and Middle Eastern cuisine.
Rich in antioxidants and a good source of vitamin C, A and magnesium. They are popularly used to make sauces, pastes or dressings.
