The flavor of the flowers is more intense than that of the leaves.
They add a fresh, decorative touch at the end of cooking, in soups and salads.
Pickles and preserves: Dill flowers are used whole in brines for pickles and vegetables, adding an intense, distinctive flavor.
Fish and seafood: Ideal for flavoring salmon (gravlax), trout, or cod, whether baked, grilled, or smoked.
Sauces and creams: Perfect for adding to yogurt sauces, sour cream, or mustard, enhancing the flavor of fish and potatoes.
Aromatizing: They can be used to infuse oils, vinegars, and salads.
Cooking use: It is recommended to add them near the end of cooking to preserve their aroma and prevent bitterness.