An ingredient native to southern Europe and western Asia is a hardy annual with fine feathery green frond and tiny clusters of yellow flowers. It grows wild in Spain, Portugal, and Italy and thrives in warmer temperatures. Dill was once used as a medicine to treat flatulence and hiccups. Now it is mainly used in Scandinavian cooking and goes well in potato salads and highly used in the process of making dill pickles. It can be used in creamy sauces, a wide variety of egg dishes and oily fish dishes. An example of a excellent dish is gravadlax, a dish made by marinating fresh salmon with salt, sugar, pepper and finest chopped dill leaves.