Dill weed is the dried leaf of the dill plant and is found in cuisines all over Europe and Asia. Dill weed has a tangy, almost sour taste that is grassy and fresh. A classic addition to pickle brine, it is also commonly added to yogurt or sour cream for a dip or spread.
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The dill plant is from the genus Anethum and is perennial or annual depending on where it is cultivated. Dill has gas-relieving properties, hence the name being derived from dye, an old Norse word to mean soothe or lull. To induce babies to sleep, they would be given dill water. To fight against hunger in the afterlife, Egyptians buried dill with the dead.
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