Dill has thin green feather-like leaves which has a distinctive slightly bitter taste which is best likened to fennel and aniseed. It is normally used towards the end of cooking as it loses its flavour quickly. Dill is also very rich in minerals, vitamin C and flavonoids. Protection Against Free Radicals and Carcinogens. An Anti-Bacterial Spice. A Flavorful Way to Help Prevent Bone Loss.