Dill is not only a pretty foliage plant; it's fragrance is a "comfort
smell" for many people. I barely touch it's feathery leaves and the
smell of homemade dill pickles, crisp and savory, rubs off on my
hands. At the same time, dill is an herb that is often passed over as
just a pickle spice and is not truly appreciated.
Growing Dill
Dill can easily be grown from seed in full sun, and can even tolerate a
slightly sandy soil. However, when first planting you should keep the
soil moist until established. Do not move your dill; instead plant where
you will be growing it. Thin the seedlings to 10 inches apart; they
will grow about 3 feet high. Use the seedlings that you pull up;
they are tender and delicious! Be sure to let one of the plants remain
with it's seeds after the season is finished, so it will reseed itself.
These plants will be much sturdier and hardier. Throughout the
summer you can plant dill in 2 week intervals also, to maintain a supply
of fresh leaves.
Using Dill
Dill leaf can be clipped and used in cottage cheese, potato salad,
cream cheese, tomato soup and salads. You may also sprinkle
chopped young dill on broiling lamb, pork chops or steak during the last
five minutes of cooking. The seeds that form on dill can be sprinkled
on small pieces of toast or crackers with salmon that has been mixed
with mayonnaise. Both the seed and leaf can be used in fish sauces.
The fresh leaves can be frozen in small resealable bags and used in
dishes. When the leaves are dried, they are referred to as dill weed in
recipes. The seeds can be kept in a closed container and used as needed.
