Dill, Anethum graveolens, is a tender annual in the carrot family (Apiaceae). It is native to Asia Minor and the Mediterranean region.

PLANTING and GROWING

Plant in a sunny site. Water moderately 3 – 4 times a week to prevent the plant seeding (bolting). If watering in the evening it is best to avoid the leaves getting wet to prevent fungal diseases. Don’t plant near fennel as it will affect the flavour.

PEST and WEED MANAGEMENT

Dill may be attacked by caterpillars and tomato hornworms; handpick pests off the plant. Spray with Bacillus thuringiensis kurstaki (DIPEL) to be rid of these pests.

HARVESTING

Snip fresh dill leaves with a sharp scissors or knife as needed during the growing season after plants have reached 8 inches tall or more. Dill leaves have the best flavor just before flowers open.

IN THE KITCHEN

Flavor and aroma: Dill has a buttery green flavor with a hint of citrus; seeds are strong-flavored, slightly bitter-tasting similar to caraway.

Leaves: Use fresh dill leaves in salads and as garnishes. When mincing dill, preserve the delicate flavor by snipping with scissors rather than slicing with a knife. Use fresh or dried leaves with lamb, pork, poultry, fish, cheese, eggs, cabbage, onions, cauliflower, squash, eggplant, spinach, potatoes, broccoli, cucumbers, carrots, green beans, tomatoes. Add fresh dill leaves to salads, soups, and sauces. Use leaves to flavor vinegar and pickles. Fresh dill leaves lose their fragrance when heated so add them at the very end of cooking.