Herb garden plants - dill | Indoor Herb Garden Kits and Herbal Remedies

Herb garden Plants – Dill

September 27, 2009 |

Author peter

Anethum graveolens (Umbelliferae)

Appearance: Most herb garden information texts describe dill as having plumes of finely cut blue—green leaves and lemon yellow flowers with flattish heads in mid summer. Although this varies slightly from plant to plant, this is an accurate enough description for dill as a whole. It grows to about 90 cms (3 ft) in height.

Usage: Leaves and seeds both contain a mild sedative, although the flavours are dissimilar. Dill water was a remedy for squalling babies 100 years ago and dill is the sweet—tasting ingredient in gripe water. Its primary culinary use is as an addition to pickled cucumbers and gherkins – known in America as dill pickles. Dill vinegar is another popular condiment, made by macerating half a cup of dill seed in a quart of malt vinegar for three or four hours, then straining off the liquid and bottling. In central and eastern Europe chopped dill leaves are often used to garnish a dish of boiled potatoes or soured cream sauces, lending them a flavour which is nearer to parsley or anise than the sourness of the dill seed.

History: A native of the Mediterranean countries and Russia.

Cultivation: The hollow stalks become top heavy in bloom and may be knocked over by strong wind, making it best to find a sheltered spot for dill cultivation. Sow seeds in a sunny spot, thin seedlings out to 20 cms (8 ins) apart. Grow in place if possible as dill will often bolt into flower prematurely when transplanted. Sow in Spring when the ground warms up and follow with staggered sowings fortnightly throughout the summer to ensure a regular supply of fresh leaves. Where winters are very mild seed can be sown in the autumn (fall) to overwinter and provide a good early crop the following spring. Don’t sow near fennel – the two plants tend to cross-pollinate and the subsequent seed is loses flavour. The wispy foliage may be cut about 6 to 7 weeks after sowing and the seed collected when fully ripe.

Harvesting: For the richest flavour harvest the leaves just before the plant flowers. Small sprigs wrapped in foil and sealed
will keep for several weeks in the freezer. Alternatively, chop the leaves, add a little water and freeze in ice cubes.