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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 €4.20
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Nutritional info /
Organic Agriculture UE / NON UE
Native country UE / NON UE
Genus and botanical species Anethum graveolens