For being delicate, soft stemmed, and airy, these dill microgreens pack a lot of flavor. Dill is a member of the carrot family, as is chervil, cilantro, and parsley. Since the microgreen stems are delicate and edible, you can snip a bunch by the base and add straight to your dish.
Best known for lending its flavor to dishes like gravlax and borscht, dill's bright taste also pairs well with root vegetables and many types of fish.
Dill is a good source of vitamins A and C, Niacin, Phosphorus, Zinc, and Copper.
As always, no GMOs , no pesticides , no herbicides