Dill

Anethum graveolens
Umbelliferae. Carrot family.

Introduction and History

Dill is simple to grow and beautiful to look at, and therefore deserves a place in either the herb or vegetable garden. In the gardens of ancient Athens and Rome, dill held a permanent spot. Fragrant dill garlands crowned war heroes on their return home. Aromatic wreaths of the yellow flowers hung in Roman banquet halls. In American history, Dill was know as “meeting seeds” because they were given to children to eat during long Sunday sermons. Dill was believed to work as a charm against witches; mystics could combat an evil eye spell by carrying a bag of dried dill over their heart.

Special Features and Uses

Culinary

Dill has a dominant personality and a well-rounded tang. The feathery leaves are used fresh in salads and as garnishes. The seeds of the plant have a stronger flavor and are used whole or ground in longer-cooking recipes. Dill is delicious with fish , but also with lamb ,pork, poultry, cheese, eggs, vegetables, soups and sauces. Snip some leaves into salads or dips. And don't forget to make some dill butter or vinegar. The best flavor is maintained in dishes that are cooked in a short amount of time or if the dill is added near the end of the cooking.

Medicinal

European and American herbalists use the leaves and the seeds to dispel flatulence, increase mother‘s milk and treat congestion in the breast resulting from nursing. Dill is also said to be stimulating to the appetite and settling to the stomach and has been used to relieve babies with colic.

Available Commercially

Fresh and dried leaf, but fresh is preferable. Whole or ground seed, but whole is preferable.

Storage Note

Dill weed is easiest to handle when frozen on its stem in bags. As needed, snip some off with scissors and return the rest to the freezer. To harvest the seeds, the branches of the plant should be cut before the seeds are completely ripe, tied together and hung upside down (indoors) until thoroughly dry. They should then be shaken over paper so the seeds can fall out of their casting and be easily collected. Foreign matter should be removed and the seeds stored in air-tight containers.

Craft

If you can spare some from the kitchen, both the foliage and the flower heads dry nicely and add a light, airy touch to herb and flower arrangements.

Companion Planting

Dill enhances the growth of cabbage, onions and lettuce.

Hardiness

An annual.

Growth Habit

Dill grows from 18" to 4' tall. It has feathery foliage branching off a shiny green main stem. If planted early in the spring dill will produce seed the same season. Plants do not like to be crowded so you should thin to 18" apart when small. Taller varieties may need staking to prevent wind damage.

Flower/Bloom Time

Dill’s flowers are flat, terminal, compound umbels that reach up to 6" across. The umbels are made up of tiny yellow flowers with petals rolled inward from each other. Bloom time is July thru September, depending upon planting time.

Propagation

Seeds are best sown right into the ground. Transplanting is not always successful. Sow seeds in spring after danger of last frost. For a continuous supply of foliage sow every three weeks until midsummer. You should chose a permanent spot as the plant is self-seeding.

Germination

Dill, like most herbs, germinate at 55°F. Sow shallow and keep moist until germinated.

Transplanting

Dill has a tap root like a carrot so transplanting is usually not recommended.

Soil

Well drained, moist soil with a pH of 6 is preferable. Dill will grow in less then suitable soil, but may not reach full development and will produce only a small seed crop.

Sunlight

Full sun.

Pests and Disease

None noted.

Other Species and Cultivars

Several varieties grow three to four feet tall and produce foliage for long periods; these include Bouquet, Hercules and Tetra Leaf. For an especially strong flavor and greener leaves try Dukat. Long Island Mammoth is an heirloom variety with large seed heads. Fernleaf grows only 18” tall and produces lots of side branches. Veirling is popular in Europe as a cut flower. The foliage is also edible. Indian dill (A. sowa) has a more pungent and bitter flavor so is used with steamed rice or soups.

References

The Encyclopedia of Organic Gardening by Rodale Press

Culinary Herbs by Maggie Osten
A National Home Gardening Club book

Rodale's Illustrated Encyclopedia of Herbs
by Claire Kowalchik and William H. Hylton (Editors)