Dill: It's not just a pickle spice!
By Brenda Hyde
Dill is not only a pretty foliage
plant; it's fragrance is a "comfort smell" for many people. I
barely touch it's feathery leaves and the smell of homemade dill
pickles, crisp and savory, rubs off on my hands. At the same time, dill
is an herb that is often passed over as just a pickle spice and is not
truly appreciated.
Growing Dill
Dill can easily be grown from seed in
full sun, and can even tolerate a slightly sandy soil. However, when
first planting you should keep the soil moist until established. Do not
move your dill; instead plant where you will be growing it. Thin the
seedlings to 10 inches apart; they will grow about 3 feet high. Use the
seedlings that you pull up; they are tender and delicious! Be sure to
let one of the plants remain with it's seeds after the season is
finished, so it will reseed itself. These plants will be much sturdier
and hardier. Throughout the summer you can plant dill in 2 week
intervals also, to maintain a supply of fresh leaves.
The trick to growing dill in pots is
to harvest early and often. I have mine on the kitchen windowsill, but
after the frost I'll move the pot outside to a sheltered sunny spot.
You'll need to sow at least two pots several weeks apart to keep the
harvest going longer. I like planting it in my herb bed as well.
Using Dill
Dill leaf can be clipped and used in
cottage cheese, potato salad, cream cheese, tomato soup and salads. You
may also sprinkle chopped young dill on broiling lamb, pork chops or
steak during the last five minutes of cooking. The seeds that form on
dill can be sprinkled on small pieces of toast or crackers with salmon
that has been mixed with mayonnaise. Both the seed and leaf can be used
in fish sauces. The fresh leaves can be frozen in small resealable bags
and used in dishes. When the leaves are dried, they are referred to as
dill weed in recipes. The seeds can be kept in a closed container and
used as needed.
Dill is has a fresh crisp taste when
the leaves are used, and a stronger, more pungent flavor when using the
seeds. Both are useful and wonderful in the kitchen. For instance, when
you can't think of another thing to do with zucchini, slice it thin,
sauté in olive oil and add fresh dill leaves for a nice side dish. Add
a little to your cabbage dishes, tomato soups and sour cream for
potatoes. The seed is great used on homemade crackers or bread sticks.
You can store fresh dill weed, which
is now available year round in most produce sections, for a few days in
the refrigerator. Place the stems in a glass of water and cover loosely
with a plastic bag. Be sure to keep the leaves about the water level.
The seeds keep well in an airtight jar stored in a cool, dry place.
Harvest the seeds just when the seeds turn brown. Clip the seed heads
with some stem and hang up upside down to dry, with cloth or paper
placed underneath the drying plant to catch the seeds.
Once you plant dill, it will self
sow year after year for you. It will be handy to snip into egg dishes,
tuna, with cucumbers and a fresh addition to salads too!
Dill
Recipes
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