Dill has a piquant flavour and digestive properties. It works well with oily fish and its fern-like leaves are used to make Gravadlax (cured salmon). It works well in salads, with cucumber, with cooked green vegetables and sprinkled in potatoes.
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The two most widely used varieties are Spearmint and Peppermint. Mint stimulates the appetite and is used classically as a sauce to accompany lamb. It is also cooked with potatoes, carrots and peas.
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