Dill
Dill is one of the easiest herbs to grow and would
make a great first herb for someone who has never grown herbs before and
is easily started from seed.
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.
Culinary uses: fish, lamb, new
potatoes and peas.
Note add dill ad the end of the
cooking process to retain flavor!
Growing Dill
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.
Dill is a perennial and therefore can
last several years. However, it is only hardy down to about -4C, so it is
sown from seed each year. Sow thinly in April, covering with only a fine
layer of soil. The seedlings will emerge in two weeks or so, and should be
thinned to 24cm (9in) apart. Further sowings can be made during the spring
and early summer to extend the harvest time.
The only care required is to keep the
plants weed free. The long tapered roots of dill will ensure that it is
unlikely to need watering in all but the most extreme dry conditions.
Dill can be harvested about eight weeks
after sowing. At this stage the plant will begin to produce flower heads,
causing the leaf production to stop. The best way to harvest the leaves is
to cut the plant down to an inch of it's base as soon as there is any sign
of the flower heads developing. The plants will re-grow to produce a
second crop in late summer.
Dill will keep well in the refrigerator
for about three weeks - the remainder can be stored in the freezer in
individual portions. Dill can be dried and stored in an air-tight
container.
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