The dill seeds that I scattered over the ground in the herb garden last fall are already up a couple of inches.
Dill is a member of the parsley/carrot family and is an annual that self seeds readily. The flavor is distinctive - think dill pickles. Dill is easy to grow from seeds but doesn’t like to be moved around a lot once it’s established. Dill likes full sun. Try Mammoth/Long Island dill for a beautiful background border plant, since it can reach 5 feet. For containers, Fernleaf and Dukat are good, since they reach a height of between 18” and 24” high. These two varieties are slower to bolt.
To harvest dill, pick leaves before flowers open. Pick close to the stem to encourage side growth. Seeds are ready to be harvested when they turn light brown.
Dill contains calcium, manganese and iron. It also contains carvone, which has a soothing effect on the tummy. Dill helps relieve gas and flatulence.
Fresh or dried leaves are good in breads, cheese, herb blends and pickles. Try it with fish and root vegetables.
The reader who shared this recipe said her dad used to make these up in a washtub!
3 quarts thinly sliced cucumbers
2 cups ea: thinly sliced green peppers, onions and carrots
1 jar pimentos, drained (opt)
2 tablespoons celery seed
3 cups sugar
1/3 cup salt
2 cups clear vinegar
Pour brine over veggies. Let sit several hours on counter, stirring every once in a while. Store in frig.