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Tartare Sauce
In French cooking, dill was really in the past thought of as a Scandinavian herb and only used in Northern countries with fish. Now though the French have adopted dill in their cooking and often use it in dishes as a subtle replacement for fennel. One of the best ways I think the French use dill is in sauces, Sauce Tartare, here is my recipe for sauce tartare.
A to Z of French Herbs - Dill - Aneth
Dill
Dill in French is pronounced Aneth. It’s a hardy and fragrant annual plant that in your garden will grow to around 60cm tall. It has very fine blue-green leaves with deep yellow flowers. Both the leaves and seeds are used in cooking throughout the world. It’s related to celery and tends to replant itself and spread widely which you should take note of if planting and growing your own.
Dill is an annual herb from the celery family Apiaceae and isn’t native to European countries despite its use in many. It’s native to North Africa, Chad, and Iran, but is widely grown throughout Eurasia. It was introduced to Europe by the Romans who thought that dill symbolized joy and brought it with them everywhere to make them happy of course. In the Middle Ages, it was thought that dill had magical properties to protect houses and so would be hung around the house.