Dill is a versatile herb known for its fresh, slightly sweet, and lemony aroma, often reminiscent of anise. The delicate, feathery leaves of the dill plant are used both fresh and dried. As a spice, dill is essential in Northern European, Scandinavian, and Eastern European cuisine. Its flavor pairs beautifully with fish and seafood, especially salmon, herring, and shrimp, making it a staple ingredient in dishes such as gravlax and pickled herring. Dill is also used in cucumber salads, yogurt sauces (such as tzatziki), dips, and soups. Dill seeds, which have a stronger and slightly pepperier flavor, are often used in pickled vegetables such as pickles or sauerkraut. Because the aroma of fresh dill dissipates quickly when heated, it is usually added at the end of cooking or used as a garnish.