Dill leaves have an aromatic, sweet, and slightly tangy taste. They are used in the preparation of preserves, especially cucumbers, but also other vegetables. It is the most common ingredient in sauces for fish, crabs, and seafood, as well as dishes with eggs, cheese, and vegetables. In cooked meat and vegetable dishes, it is added towards the end of preparation. It pairs excellently with zucchini and peas.