Roasting in hay has long been considered a great way to add aroma to slow roasted meats and fish. Varietal Herb "Hay" in this case specifically made from dehydrated dill stems are able to impart aroma. Other combinations or varieties of herbs and dried mushrooms can be employed as well opening up a wide range of possibilities.

Dill Hay has the floral and woody arma of dill without the overwhelming smell of dill which so often takes over a dish.