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Anethum graveolens Dill is a tender annual, native to Asia Minor and the Mediterranean region. The tall, leggy plant is best known for its use in pickling, but the foliage and seeds may also be used in soups, salads, breads, party dips and fish dishes. Detailed Growing Instructions: Dill grows best in a well drained, slightly acidic soil, rich in organic matter. Plant dill in a location that receives at least 6-8 hours of direct sunlight daily. Also, choose a spot that is protected from high winds because the tall, hollow stalks can easily be blown over unless they are staked. As with most herbs, dill does not require frequent fertilizing. Generally, a light feeding of a 5-10-5 fertilizer applied once in late spring should be adequate. Use it at the rate of 3 oz. per ten feet of row. For dill grown outdoors in containers or indoors, use a liquid fertilizer at one half the label recommended strength every 4-6 weeks. Dill can be harvested anytime during the growing season, but for best flavor snip the foliage just before the umbrella-like flower clusters open. Because dill loses its flavor quickly, it is best to use it fresh as soon after picking as possible. Once you plant dill, it will self sow year after year for you Uses for Dill • Dill and eggs are a very sympathetic combination - use chopped fresh dill in omelets, scrambled eggs, baked eggs, devilled eggs and egg salad. • For cream sauces served with fish or poultry, add a tablespoon chopped dill per cup of sauce. • Add chopped dill to home made or purchased Ranch dressings - three tablespoons per cup of dressing. • Chop dill and add to yogurt as a dressing for a cucumber salad. Variations can include tomatoes, boiled potatoes, sliced onions, chopped chives, chopped tarragon and capers. • Dill is the dominant flavoring in Swedish raw pickled salmon called Gravlax and good cookbooks will have a recipe - it's rather simple to make your own. • A sprig of dill in tomato juice adds a nice piquancy, and in a bloody mary adds a subtle richness and a wonderful bouquet. • Dill infused in cider vinegar (four tablespoons chopped dill, a tablespoon salt, and two cloves garlic to the cup of vinegar) is wonderful for making fresh 3-day Refrigerator Pickles - slice cucumbers across and immerse in the vinegar in the fridge for three days. • Whip three tablespoons chopped dill into an 8-ounce package of cream cheese with two tablespoons buttermilk for a tasty dip or sandwich spread Cucumber and Sour Cream Dressing with Dill Ingredients: ~ ~ ~ Summer Red Potato Salad with Fresh Herbs *
15 - 17 (golf ball size or a bit larger) cooked, cubed red potatoes with the skins
on Thanks to Tera for this recipe!
Herb
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