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Aneth ciselée
Aneth ciselée

Aneth ciselée

This Scandinavian national spice is used to season herring, trout and gravlax salmon. These finely chopped leaves will enhance your fish “en papillote”, and your home-made vinaigrettes and marinades. Add it at the end of the cooking process as it will lose its flavour if boiled.

As low as €4.65
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More Information
More Information
Shelf life 3 ans / 3 years
Nutritional info /
Organic Agriculture UE / NON UE
Native country UE / NON UE
Genus and botanical species Anethum graveolens
Ingredients 1 dill leaf**