Dill leaves (tips) are native to Eastern Europe and the Eastern Mediterranean. The leaves have a delicate flavour of aniseed and lemon - hence dill is often paired with seafood dishes and sauces. Dill leaves are used in Scandinavian Dishes for flavouring cured salmon (gravlax) traditionally served with a mustard and dill sauce. Dill is added to stuffed vine leaves in Greece, to cabbage and cauliflower dishes in Central Europe, and the dill pickled cucumbers of New York.