Is there anything more refreshing than the bright, grassy flavor of dill weed? Early Eastern Europeans sure didn’t think so, relying on the plant’s bright green fronds to bring the taste of summer to year-round preserved dishes like pickles. A relative of parsley, the herb has a layer of licorice-like flavor. Adhering to the adage “If it grows together, it goes together,” it pairs beautifully with fresh lettuces, green beans, cabbages, and so on.
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