Dill is a superb herb. A member of the carrot family, its flavor reminds the herb-lover of aniseed and is grown for its flowers, leaves and seeds.
Uses: herb butter, ground seeds can be used as a salt substitute, a tasty flavoring agent for lamb, stews, fish, vegetable dishes, fish, salads and soups. Seeds can be added during the making of bread, cheese, dips and salad dressing, as well as pickling. It is not only a culinary herb but also finds purpose in flower arrangement as an ornamental filler (its ferny leaves present very well).
Pots: Dill is excellent for container cultivation, especially for someone new to the idea of growing herbs in pots. It doesn’t require much coddling to grow successfully but the plant has a long taproot needing a pot at least 30cm deep. Choose a pot with good drainage holes.
Growing medium: perlite, rockwool, normal potting compost, vermiculite, coco peat, slightly acidic soil, oasis foam.
Sowing: Dill is easy to germinate but it is best to wait for warmer weather and then sow the seeds thinly. Cover only with a thin layer of soil and use a mister to wet them. Don’t slosh water into the pot because the seeds might wash away into the corners. It is advisable to plant the seeds directly into the pot you intend to grow and harvest your dill from. To transplant seedlings will damage the roots or hold back growth. Plant about 15-18 seeds to a pot.
Seed germination period: 7-10 days.
Plant to harvest: 3 months.
Pests: Aphids, powdery mildew, caterpillars.
Dill attracts: bees, butterflies, birds and beneficial insects that controls pests.
Contraindications: avoid planting near fennel, angelica or caraway.
Dill only asks that you keep it free of invasive weeds and not to over water. The herb will happily grow indoors as long as it receives 6-8 hours of full sunlight every day and if outside, it will need to be protected from the wind. Considering that dill grows up to 3 feet, it is best to grow it in a bunch so that the plants form a support for each other or otherwise stake each individual plant. If the soil is good, this particular herb doesn’t require much fertilizer. However, it will do well with a regimen of liquid fish emulsion every 4-6 weeks.
After about 8 weeks, one can begin to harvest the wispy leaves. At this point, flowers are beginning to form and leaf production stops. The flavor in the leaves is best just before this period. Start picking leaves as soon as you deem them large enough to be of use. If you are after the dark brown seeds, they will appear roundabout 60 days after sowing.
Storage: Dill stems in water can keep in the fridge for up to 3 weeks. It can also be divided into portions and frozen but then most of the flavor will be lost. To prevent that, store the leaves as whole as possible. Freezing tiny bits or strips are the processed type of dill to lose flavor. Dill can be dried in the microwave or more naturally by hanging clumps upside down in dry and airy rooms. Crumble the resulting leaves into a jar and seal it tightly. For seeds, cut the mature flowers when they form seed heads. Hang these upside down in a paper bag and poke some holes that allow for air circulation. You will find that the seeds dry out and collect at the bottom of the bag but they must be very dry before they go into long-term storage. Dill seeds can retain their flavor for up to a year in a jar as long as it is not exposed to heat and light.
Cooking: Dill must be added as a recipe nears its end because cooking destroys most of its tang. Even though the herb can be used dried, it is best to pick it fresh and use it immediately. To use dill as an ingredient in pickled jars, add whole flower heads and leaves with the vegetables, as well as some dill seeds. Dill vinegar can be made by steeping a couple of leaves in vinegar for about 4-6 days.