Dill
Dill (Anethum graveolens), a member of the carrot family, has been a favourite culinary herb  for centuries. It is valued both for its flavourful foliage and for its pungent seeds.

Dill is a delightful herb with many culinary uses. Fresh or dried, dill leaves add a distinctive flavour to salads, fish, vegetable casseroles and soups. Used whole or ground, dill seeds add zest to breads, cheeses, and salad dressings. The seeds are the best way to use dill in dishes that require cooking over a long time. Of course, dill is best known as a pickling herb for cucumbers, and also green beans, carrots, and beets.

Annual, dill grows well in gardens throughout the US and southern Canada (Zones 4-9)

Growing Dill

Properly sited and planted, dill is so fast-growing that some of its foliage is mature enough to be harvested in only eight weeks. Plant to sow several crops in succession, three weeks apart, to assure a supply over the entire growing season. Dill does best in full sun. While fairly tolerant of poor soil conditions, it prefers a sandy or loamy soil that drains well. It is a light feeder, so extra fertilizer is not necessary in a reasonably fertile soil.

To sow seeds directly into the garden in rows, trace shallow 1/4 to 1/2 inch deep indentations in the soil with a stick or pencil to guide planting. Then dribble the tiny seeds through your thumb and forefinger into the indented rows. Mixing them first with some dry sand distributes them more evenly. Firm soil over the rows of seeds and water softly. Expect to see sprouts in 10-14 days. For a more naturalistic planting, scatter the seeds over a patch of ground; cover with 1/2 inch of soil, and water.

Choose an overcast day or wait until late afternoon to plant homegrown or commercially raised young seedlings so they will not have to cope with hot sun as they overcome transplant shock. Dig holes in the prepared soil in the planting area about the size of the containers the seedlings are growing in. Space the plants 8-10 inches apart if harvesting leaves, or 10-12 inches apart if harvesting seed. Gently pop each seedling from its container by tapping it on the bottom of the pot. Take great pains to avoid disturbing the taproot that has formed. Set a plant in each hole and form the soil over the root ball and around its stem to support it. Water immediately. Shield new transplants from bright sun the first day or two while they cope with the shock of transplanting. Depending on the 

variety, these fast-growing dill plants will grow to maturity and set seed in about 60 days.

Care for Dill

When growing from seed, reduce crowding by pulling up weak, spindly sprouts to allow 2 to 6 inches of space between them. Dill prefers fairly moist soil throughout the growing season. Once plants have established good root systems, water only when rainfall is sparse if your soil is decent and mulched. In thin, poor and unmulched soil, dill needs watering a couple of times a week when it does not rain. If possible, avoid overhead watering in favor of a drip or porous hose system.

Spread a 2 to 4 inch layer of mulch on the soil around the plants when they are about 6 inches tall to discourage competing weeds. Mulch also helps keep soil moist and contributes organic matter to the soil as it gradually breaks down over the season. As the mulch decomposes in the summer heat, add more to maintain optimal mulch depth.

Harvesting and Storing Dill

Dill leaves taste better picked just before flowers form on the plant. Start picking the fresh leaves just as soon as they are large enough to use. Pick early in the morning or in the late evening, clipping them close to the stem. If you prefer to harvest dill seed, allow the flowers to form, bloom, then go to seed. Cut the seed heads when the majority of seeds have formed--about 2 to 3 weeks after the blossoming starts--even though some tiny florets may still be blooming. Hang the seed heads upside down by their stems in a paper bag. The seeds will fall into the bag when they mature and dry out.

Freshly picked dill leaves have the best flavour. However, they keep for several days in the refrigerator, their stems in a jar of water and covered with a plastic bag. They store for several months if you layer them with pickling salt in a covered jar in the refrigerator. When you are ready to use the leaves, simply wash then and use them as fresh.

There are several ways to store dill longer term. Dry it by hanging bunches of stems upside down in a dark, dry, airy place until they are crumbly. Store them in a tightly sealed jar away from light and use within 4 to 6 months. Freeze dill by cutting the leaves--long stems and all--into sections short enough to fit into plastic bags. Do not chop the leaves into bits because fragrance and flavour will be lost. They will keep in the freezer for 6 months.