DILL:
Dill Fresh leaves are widely used as herbs in Europe and central Asia. The fernlike leaves are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles. Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

In central and eastern Europe, Scandinavia, Baltic states, Russia, and Finland, dill is a popular culinary herb used in the kitchen along with chives or parsley. Fresh, finely cut dill leaves are used as topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yoghurt, or sour cream, which is served during hot summer weather and is called okroshka.