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