Dill
Anethum graveolens
Features
Dill is an annual herb growing to 1 metre high and looks very much like fennel with its thread-like feathery blue-green leaves. The stalks are long and hollow that supports a wide mass of small yellow flowers during summer which produce flat oval seeds in great quantities.
Growing Methods
Dill seeds will often self-sow so choose a permanent position when planting. Seeds can be planted at any time expect during winter. Plant seeds in rows at least 60cm apart, thinning out the seeds to 30cm once they have reached 5am in height. Planting seeds every two weeks is recommended to ensure that there is continuous cropping.
Mulch should be applied throughout spring and summer, keep the plants well watered especially during hot weather. There are no particular pests or diseases that affect this plant. Dill is an ideal companion for lettuce, cabbage and onions.
Harvesting
Leaves can be picked after two months of planting and should be clipped close to the stem in cooler parts of the day. After the plant blossoms pick the flower heads and place them in a paper bag. Store the bag in a cool dry place until the seeds ripen then cut the stems and hang upside down. Leaves and stems should be cut when required or frozen in plastic wrap as they do not keep long before drooping and losing flavour. Seeds and leaves can be dried on a non-metallic surface in a warm, dark place. Place them in a airtight container once dried.
Uses
Dill adds a caraway-like flavour to fish, seafood and egg dishes and works well with bland tasting vegetables like cucumber and potatoes. Seeds are used ground or whole in cooked dishes, vinegars, pickles and herb butters. Dill is widely used in Scandinavian and Indian cuisine.
