Each jar and packet in the kitchen is part of a wider story, involving geography, culture and politics.
Let’s face facts: dill has a bad reputation. Lacking the romance of basil or the sophistication of rosemary, this sweet, pungent herb will be familiar to anyone who’s eaten a pickle, or maybe tried gravlax. In the West, its usage stops about there.
But you only have to venture into the Slavic world to witness dill in all its glory, taking its role as the stalwart herb of eastern Europe very seriously. Slavic cuisine is multinational. For example, you might know the …read more
Source:: New Statesman
