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Additional Dill Information
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Dill is
an annual herb, and is native to southern Europe.
It looks like a smaller version of its relative, Fennel.
It
grows to 36 inches and has attractive, silver-green feathery leaves. The seed is sharp,
and has a more pungent flavor than the leaves, which are mildly tangy. It is
used to flavor vinegars and mustard-based sauces and dressings. It also
works with tomatoes, fish (especially Salmon), eggs, pickles (obviously), salads, and
vegetables.
In the garden, Dill makes a nice, feathery backdrop for other plants. It also
makes a good companion plant for some other herbs and vegetables, and bees are
attracted to its flowers. Please see Companion
Planting for further information. When deciding on a location,
remember that Dill self seeds readily and the chances are
good
that new plants will come up in the same location next year. Seeds are
best sown in the ground, as it transplants poorly. It prefers a
moderately rich, well drained soil and full sun. Seeds can be harvested
2-3 weeks after the plant blossoms, and are a light brown color. Fresh leaves
can be picked before the plant flowers, and can also be dried, but fresh is
preferable. Stems can be frozen, snipped as needed, and then returned to
the freezer.
Harvest Dill seed when the seed
heads become thoroughly brown. A photograph of a cut stalk of
ready-to-go seed is below. Store in a breathable container, such
as an envelope, at least for the
first few weeks. This ensures that the seeds are completely dry, after
which they can be transferred to an airtight container without concern for
mold.
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