Preparation / Directions:
Umbelliferaeae family Language and mythology: Dill is native to the Mediterranean area and southern Russia. The name dill comes from the Norse dilla meaning "to lull." It was once used to induce sleep. In American history, dill and fennel seed were known as "meetin' seed" because they were given to children to eat during long Sunday sermons. Description: Dill has a tap root like a carrot, with one long, hollow stalk coming from the root. The numerous yellow flowers are flat, terminal, compound umbels 6 inches across. The blue-green, feathery leaves are bipinnate. The fruit is 1/6 inch long, flattened, and elliptical. Plant type and hardiness: Hardy annual; hardiness zones are not applicable to annuals. Height and width: Height 36 inches; width 24 inches. Light and soil: Full sun; fairly rich, well-drained, moist soil with a pH of 6. Pests and disease: None noted. Cultivation: In spring, sow seeds in shallow drills about 10 inches apart in a prepared bed where they will stay. Firm the soil down and water well. Repeat the plantings for a continuous supply of fresh dill leaves. The soft, delicate seedlings do not transplant well and are easily blown over by strong winds. The plants do best in a sunny, sheltered area. Companion planting: Dill and cabbage plants grow well together. Dill also helps corn, lettuce, onions, and cucumbers. The flowers attract honey bees to the garden. Propagation method: Seeds (remain viable for about three years). Bloom time and color: July to September; yellow. Harvesting: Fresh leaves should be harvested before flowering begins. Use fresh or wrap in foil and freeze for a few weeks. To keep longer, cover leaves with water and freeze in ice cube trays. The leaves can be dried in a cool shady place. Harvest the seeds as soon as they begin to fall. Snip off the heads and spread them on a tray in the sun for a few days. When completely dry, the seeds shake out easily. Store seeds and dried leaves in airtight containers. Herbal uses: Culinary, decorative, and medicinal. Dill is used in herbal butter and herb vinegars. It can flavor fish, lamb, pork, poultry, cheese, cream, eggs, vegetables, avocados, apples, popcorn, salads, soups, sauces, and spreads. The plant is used to make green dye. The foliage and flowers dry nicely and add an airy touch to plant arrangements. Dill also can be grown in containers with some success. It is said to have some medicinal qualitie
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