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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Dill
[Also Dillseed]
(Anethum graveolens)
Family: Umbelliferae
Native to the Mediterranean and western Asia, with aromatic foliage
and seeds. This herb resembles and is related to fennel, with which
it is often confused. Used in flavoring foods, especially pickles. It
is available as seeds or dried leaves. Member of the carrot family.
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