Dill
(Anethum graveolens, Linn.)
Growing Dill
Seeds, sowing, cultivation, and harvesting.
Care must be taken when growing dill as they are known to stock the garden with volunteer seedlings.Seeds remain viable for 3 years under fair storage conditions. An ounce of dill seeds contains over 25,000 seeds.
Sowing Dill Seeds.
Dill is a crop best rotated in the garden. Sow seeds in early spring, preferably in warm sandy soil, where the plants are to remain. Sandy soil is preferred but any well-draining soil will do.Make the drills 1 foot apart and scatter the seeds thinly and cover lightly, no more than 1/4 inch.
Some growers prefer fall sowing, claiming the seed has higher germination rates and produces better plants.
Cultivation.
Keep dill plants free from weeds and the soild loose and open. Thin seedlings to 9-12 inches apart.Harvest.
Shortly after mid-summer, as soon as the seed is ripe, gather the stalks with as little disturbance as possible. While cutting, place cut stems in a container to limit seed loss and volunteer seedlings where you might not want them.Cooking with Dill
seeds, dill vinegar, dill oil, and early foilage
Seeds.
Dill seeds are often used in soups, sauces, and stews. They are most commonly used with pickles and are a main ingredient in German recipes for preserving cucumbers.Dill Vinegar.
Soak seed in good vinegar for several days. The vinegar will absorb only a certain amount of the flavor and seeds may be removed and reused to create a slightly weaker infusion. The two infusions are often then mixed and stored in a dark cupboard for use as needed.Dill Oil.
Often used to perfume soap.Young Leaves.
Used in pickles, soups, sauces and often as an ingredient in cold salads.Dill from the grocer's shelf will often contain dried, young leaves.