The sweet anise flavour of dill seems made for fresh, smoked and cured fish and shellfish, and is also good with cucumber, whether fresh or in dill pickles. Snipped dill is excellent sprinkled on beetroot, potatoes or rice or folded into yogurt, sour cream or mayonnaise, and whole stems make a simple, beautiful garnish for a serving platter. It is a green herb with feathery leaves. To Prepare: The flavour is destroyed in heating so add at the end of cooking. To Store: Wrap a piece of folded absorbent paper round the end of the stem, wet it, enclose loosely in a plastic bag and refrigerate.
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