Dill is a vegetation related to aniseed-liking herbs as fennel and chervil and is a herb with a very sophisticated taste. Dill plays a very important role in the Scandinavian- and Baltic kitchens, but also in Germany, Poland, and Russia.
Sage is a strong flavouring plant which is used a lot in meat-courses, but also with cooking milk. This sage milk is considered as medicinal and calming.
Because of its strong flavour, sage should be used carefully. It easily overrules the taste of other herbs.
