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When to Plant
Dill likes to be planted in cool weather. In warm winter areas
that don't experience a hard frost, you can plant dill in fall or
winter. In cooler areas, plant dill a week or two before your last
hard frost. After the first sowing, plant again every 10 days or
so for a continuous crop.
When growing in containers, use a deep container to accommodate
the long roots, and remember that you will eventually have a plant
that is three feet tall. Plants grown in containers may require
staking.
Cultivation
Here are a few suggestions to start you on your way to a healthy
crop of dill:
- Dill, like most herbs, loves to bask in the sun, but will tolerate
afternoon shade.
- Dill grows up to 3 feet tall, so plant it in the back of your
flower, vegetable or herb garden.
- Sow seeds close together. This will allow the plants, which
blow over easily to support each other.
- Cover the seeds lightly, and allow a week or two for them to
germinate.
- For a continuous crop, sow repeatedly from mid spring to early
summer.
- Don't plant near caraway, fennel or angelica.
- Caterpillars are fond of dill, and can be handpicked if they
become a nuisance.
Harvesting and Preserving
The best way to use dill is fresh from the garden, so during the
growing season, cut your dill to use fresh as you need it. If not
kept cut, your dill will go to seed, so cut often until you are
ready to switch to seed production.
If you find that you have cut more than you can use, dry the excess
in the microwave. Spread the dill in a single layer on a paper towel
and microwave on high for 3 minutes. The result is beautiful and
tasty - much better than dried dill you buy in the grocery store.
After microwaving, remove and discard the hard stems, crumble the
leaves, and store in an airtight container protected from light.
Once seedheads begin to form, it's time to stop cutting dill for
fresh use. Allow the seedheads to develop and dry completely, then
cut them. You'll be able to remove the seeds easily with your fingers.
Medicinal Uses:
To brew a stomach-soothing tea, use two teaspoons of mashed seeds
per cup of boiling water. Steep for ten minutes. Drink up to three
cups a day. In a tincture, take 1/2 to 1 teaspoon up to three times
a day. To treat colic or gas in children under two, give small amounts
of a weak tea. Many herbalists recommend combining dill and fennel
to ease colic in infants.`
Culinary Uses
The taste of dill leaves resembles that of caraway, while the seeds
are pungent and aromatic. Freshly cut, chopped leaves enhance the
flavor of dips, herb butter, soups, salads, fish dishes, and salads.
The seeds are used in pickling and can also improve the taste of
roasts, stews and vegetables. Try grinding the seeds to use as a
salt substitute. Both the flowering heads and seeds are used in
flavored vinegars and oils.
About the Author:
Jackie Carroll is the editor of GardenGuides.com, a leading internet
destination for gardening information and ideas.
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