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	<title>Spices &#38; Herbs &#187; Onion</title>
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	<description>Spices Seeds - Herbs Leaves</description>
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		<title>Herb &#8211; Dill</title>
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		<pubDate>Fri, 06 Mar 2009 19:12:55 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Fruit and Vegetable]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Onion]]></category>
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		<category><![CDATA[Vegetable fats and oils]]></category>

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		<description><![CDATA[Dill is one of the most common herbs in North America. It is an annual tall and lacey plant that grows 18-30 inches in height, with fine feathered blue-green leaves and hollow stems. It has small open umbels of creamy-yellow flowers in summer, followed by dark brown seeds.]]></description>
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		<title>Herbs Genus Allium</title>
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		<pubDate>Fri, 26 Sep 2008 20:53:21 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
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		<category><![CDATA[Growing]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Chives]]></category>
		<category><![CDATA[Christopher Columbus]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Onion]]></category>
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		<description><![CDATA[The various species all possess the familiar sulphurous smell, but individually they are valued as vegetables, herbs, medicines and decorative garden bulbs. Unfortunately I am slightly allergic to all forms of onions and garlic but nevertheless I have learned just the amount I can tolerate so I still enjoy them in moderation.]]></description>
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