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Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Dill is generally well tolerated in small amounts on a low histamine diet. This recipe only uses about 2 1/4 teaspoons per serving. If you prefer to always avoid dill, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of olive oil.
In a small bowl, stir together the olive oil, grated ginger, crushed fennel seeds, and salt until combined.
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