Types & Cultivation




Dill is available in weed and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely.

Fresh leaves can be kept in a plastic bag in the refrigerator or chop finely and mix with one tablespoon of water and freeze in ice cube trays. After the cubes are frozen, place in plastic zip-lock freezer bags and return to freezer.

Dill or dill weed is an herb that produces clusters of small flowers from which dill seed is gathered and dill weed is obtained from the thin, feathery leaves. The light aroma of dill faintly resembles licorice.

Dill weed is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables.

Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.


Cultivation of Dill

Site: Choose an area that is well drained with rich soil. Dill plants like full sun with afternoon shade.

Propagation: Dill does not take well to disturbances. Sow the seeds in April where the plants are to grow and thin to 12 inches apart.

Growing: Dill grows best in spring and fall and does not do well when the hot part of summer sets in. About 85 degrees is the hottest it can stand before it shrivels up and dies or bolts to flower. It grows to about a foot or so tall and the flower stalks extend up to 3 feet tall.

Harvesting: To harvest seeds, cut the stems when the flower-heads have turned brown. Tie a paper bag over each flower-head and hang the stems upside-down in bunches. The leaves are tender and delicate so they must be used as soon as they are cut. You can begin cutting as soon as the plant is about 6" tall by removing the outer leaves and leaving the main stem intact for the new leaves to grow from.

Culinary Uses: Chop the leaves before adding to dips, cream sauces for fish like salmon, salad dressings, tuna and chicken salads, stuffed eggs, coleslaw, and pickles of course. Dill is exceptionally good with sour cream, yogurt, and cream cheese. The main use of the seeds is in pickling vinegar for cucumbers, but they can also be added to cakes, bread, fish and rice dishes.



Types of Herbs