Both the seeds and leaves of the Dill plant popular in Greek, Polish, Russian, and Scandinavian cuisines. The strong caraway-celery like flavor of the seeds is great for use in potato salads, cabbage, sauerkraut, and pickled vegetables.
While itís best to add the leaves towards the end of cooking to retain its delicate flavor, slightly roasting Dill seeds enhances it pungent flavor and aroma.
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