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This highly aromatic and vibrant flavor comes to us from the wild fernleaf dill variety. The Greek call dill anithos, and it finds in the family with the likes of celery, parsley, cumin and bay. Dill traditionally has provided a tangy addition to pickles, dressings, fish dishes – tartar sauce, but we want to add soups, potatoes, pasta, dips, breads and OH SO MUCH more!! Did we mention tzatziki sauce? Twist: Let the pairing and creating begin with Lemon, Oregano, and Pomegranate size: 200 mL glass bottle
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