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Show Notes
This herb and its seeds bring a warm yet bracing kick to dishes (and, yes, pickles) around the world. Anney and Lauren dig into the science and history of dill.
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Topics
anney reeselauren vogelbaumdylan faganandrew howardfoodstufffood stuffhowstuffworkshow stuff worksfood sciencefood historyfood culturefood podcastcuisinesavordillherbsspicesdill seeddill weedanisefennelcarawaypicklesdill picklesseasoningsplantseuropean cuisine