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Selected
by the International Herb
Association, Dill is officially
the herb of the year.
This cool season plant
is best when planted in
very early spring or in
late fall. Dill does best
when planted from seed,
because it doesn’t
transplant well. Simply
scatter in a container
on the patio or in the
garden in early spring.
Dill plants grow best
in full sun. Other than
this, dill will grow happily
in both poor and rich
soil or in damp or dry
conditions. One of the
benefits of growing dill
is that both the leaves
and seeds of dill weed
plants are edible.
When
the daytime temperatures
reach the mid to upper
60s, your dill will bolt,
meaning, it will put up
seed shoots and go to
seed. There is not much
you can do to prevent
this because the plant
wants to set seed for
the next season. Gather
the ripened, dry seed
for use later, or scatter
then on the soil for another
crop. Often you will get
a crop in late summer
that lasts through the
first hard freeze, when
the plant finally dies.
Dill is an annual, or
a plant that will not
return the next year,
although the scattered
seed will produce new
plants the next season.
Dill weed, or the leaves,
are also easy to harvest
and dry. Simply cut leaves
and lay them on newspapers
indoors, out of sunlight.
In about a week the dill
will be dried and you
can put it in an airtight
container to use later.
- Dill
seeds have a strong
flavor, so use sparingly.
- Dill
leaves can be dried
or frozen. Cut off leaves
with scissors as needed.
- Dill
can be frozen in small
plastic bags for up
to 6 months. Use what
you need and keep the
rest frozen until later.
- One
tablespoon chopped fresh
dill equals 1 teaspoon
dried dill weed.
- One
half ounce fresh dill
equals about one half
cup of leaves.
RECIPE:
Dill Dip (24 servings)
Ingredients:
- 2
cups mayonnaise
- 2
cups sour cream
- 3
tablespoons chopped
onion
- 1
teaspoon seasoning salt
- 3
teaspoons dried dill
weed
- 1
tablespoon white sugar
Directions:
In a medium bowl, mix
together mayonnaise, sour
cream, chopped onion,
seasoning salt, dill weed,
and white sugar. Refrigerate
for at least 8 hours before
serving.
Nutritional
Information
Amount Per Serving Calories:
88 | Total Fat: 9.3g |
Cholesterol
RECIPE:
Garlic Dill New Potatoes
(5 servings)
Ingredients:
- 8
medium red potatoes,
cubed
- 3
tablespoons butter,
melted
- 1
tablespoon chopped fresh
dill
- 2
teaspoons minced garlic
- 1/4
teaspoon salt
Directions:
Place the potatoes in
a steamer basket, and
set in a pan over an inch
of boiling water. Cover,
and steam for about 10
minutes, until potatoes
are tender but not mushy.
In a
small bowl, stir together
the butter, dill, garlic,
and salt. Transfer the
potatoes to a serving
bowl, and pour the seasoned
butter over them. Toss
gently until they are
well-coated.
Nutritional
Information
Amount Per Serving Calories:
330 | Total Fat: 7.2g
| Cholesterol: 19mg
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