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The word dill comes from the Norwegian word "dilla" meaning to soothe. The whole plant with immature seeds is called dillweed. Dillweed is the dried leaves of Anethum graveolens L. (family Umbelliferae). The bright green leaves have a pleasant, aromatic odor and possess a warm taste. Dillweed is excellent in green salads, vegetable and seafood sauces, cucumber salad, egg salad, cottage and cream cheeses, poached salmon, and marinades for beef and fish.
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