USF Garden Project


Herb Reports

Valeria Vital
Garden Project

Herb Report: Dill Anethum graveolens
(Good for flavoring) (annual)
Sow the first planting in April, then for a steady supply of dill leaves, sow more seeds every few weeks through mid July.

*Started by seed, Fertility is moderate.
Seed: contains silicic acid, calcium, phosphorus and other valuable minerals.
Dried leaves: Retain only a little flavor so use generously when cooking and ass at the last minute.
Flower: Appear in midsummer
* Die each winter and must be replanted every spring
Verities: If growing dill for leaves, choose Dukat or Fernleaf.

Cultivation
Site: Full sun. Protect from wind, will not do well in a too foggy or too windy garden.

Soil: Rich and well drained, moderately rich.

Propagating: sow in soil from spring until midsummer. Do not plant near fennel, as they cross-pollinate and flavors muddle. Self-seeds seeds viable for 3-12 in. apart

Growing: thin to 9-12 in. apart. (or Pam Pierce said 6-12 depending small for leaves or let them grow to form seed stalks.) Can be grown indoors.

Harvesting: Gather leaves when young. Pick flowering tops just as fruits begin to form. To collect seed, after flowering head turns brown, hang the whole plant over a cloth.

Preserving: Dry or freeze leaves. To dry a leaf crop, cut plants when they are at least two months old, but before they bloom. Dry ripe seeds. Make dill vinegar with flowering heads or seed.

Pickling: cut whole plants when the seeds are only half ripe, and bend these green plants to fit pickling jars. Plant dill for pickling in early May, for the best chance of making your dill harvest coincide with cucumber harvest.

Uses:
Cooking
Seed: use whole or ground in soups, fish, pickles, cabbage, apple pies, dill butter, cakes and breads. Serve seed as a digestive at the end of a rich meal.
Spicy green taste. Add whole seeds to potato salads, salmon dishes. Ground: they can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.

Recipe: Potato salad with dill and chives
4 medium potatoes finely chopped or
1tbsp chopped onion 1 tsp dill seed
1tbsp chopped parsley 3 tbsp mayonnaise
1tbsp chopped chives 1 tbsp cream or yogurt
1 flowering head of dill salt and black pepper

Serves 4
1. Boil the potatoes in their skins until tender. Cool, peel and slice them.
2. Sprinkle on the onion, parsley, chives and dill.
3. Blend the mayonnaise and cream, season with salt and pepper. Add to the potato mixture and stir gently. Leave to stand a few hours so the flavors mingle.

Flowering top: Add one flower head per jar to pickle gherkins, cucumbers and cauliflower for a flavor stronger than dill leaves but fresher than seeds

Leaf: Add finely chopped to soups, potato salads, cream cheese, eggs, salmon and grilled meats, and use as garnish. Boil with new potatoes.

Cosmetic- Seeds: Crush and infuse as a nail-strengthening bath. Chew to sweeten breath.

Medicinal: Seeds: use in a salt free diet, as it is rich in mineral salt. Make dill water for indigestion, flatulence, hiccups, stomach cramps, insomnia and colic: infuse _ ounce bruised seeds in 1 cup boiling water, then strain. Take 1 tablespoon per adult or 1 teaspoon for babies. Repeat as needed. Infuse as a tea to stimulate milk of nursing mothers.


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