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Dill, or Anethum Graveolens is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens. Feathery shape with strong aroma.
History: The Ancient Greeks regarded dill as a sign of wealth. During the Middle Ages, if someone believed they had been bewitched, they would drink a mixture containing dill leaves to offer protection from the curse. Burning the leaves was also thought to calm thunderstorms.
Culinary Uses: Pickled vegetables, green, potato and tomato salads, breads, egg, cheese and creamed cheese, fish and meat sauces, beans, beets, cabbage, carrots, peas, squash and tomato dishes. Beef and veal roasts. Most lamb and fish dishes.
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