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A green herb with feathery leaves, called dill weed. The flat tan dill seed is actually the dried fruit of the herb.
The flavor is destroyed in heating so add at the end of cooking. Often used in pickles and flavoring fish.
beets, breads, cabbage, carrots, chicken cucumbers, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, seafood, sour cream, tomatoes, veal
1 tbsp dill seed = 3 heads fresh or dried dillweed
Calculated for: 1 sprigs
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