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Discover Dill
By Liz Ball
Dill (Anethum graveolens), a member
of the carrot family, has been a favourite culinary herb for centuries.
It is valued both for its flavourful foliage and for its pungent
seeds. The name "dill" comes from the old Norse word, "dilla,"
which means "to lull," this plant having been frequently prescribed
as a tea to treat insomnia and digestive problems. In the Middle
ages it was regarded as a charm against witchcraft. In modern
times its essential oil is used in pharmaceuticals, cosmetics
and liqueurs. 
Dill is a delightful herb with many culinary
uses. Native to southern Europe, it is a staple in Greek cooking.
It is common in Scandinavian and German food as well. Fresh or
dried, dill leaves add a distinctive flavowr to salads, fish,
vegetable casseroles and soups. Used whole or ground, dill seeds
add zest to breads, cheeses, and salad dressings. The seeds are
the best way to use dill in dishes that require cooking over a
long time. Of course, dill is best known as a pickling herb for
cucumbers, and also green beans, carrots, and beets.
Annuals, dill plants die eash year, but their
seeds can winter over in the soil to pop up the following year.
Dill grows well in gardens throughout the US and southern Canada
(zone 3-10).
Dill as an Ornamental
Dill adds an ornamental element wherever
it grows. Combine it with flowers in a bed or border. Its fern
like foliage provides a soft background for smaller sun-loving
petunias, daisies, marigolds and others. Plant it with other herbs
near the kitchen or in containers such as windowboxes or planters
so its fine texture contrast with the coarser foliage of basil,
mints and others. Its yellow umbrella-like flowers make great
cut flowers.
In the garden they attract beneficial insects,
including bees, parasitic wasps, and tachinid flies. In orchards,
it attracts insects that control codling moths and tent caterpillars.
Wherever dill blooms it contributes to the welfare of neighboring
plants.
Recognizing Dill
Common garden dill grows 3 to 5 feet tall,
but dwarf versions grow from 24 to 36 inches tall. Its distinguishing
feature is its narrow foliage. Its nickname "dillweed" refers
to its multiple feathery, bluish-green fronds, which branch readily
from the single round, hollow main stalk that emerges from its
taproot.
When the mature, dill plants develop tiny
yellow flowers that bloom in flat, lacy clusters resembling airy
umbrellas. They eventually develop dark brown seeds that are narrow,
ribbed, and flattened. About one-sixth of an inch long, their
pungent flavour is similar to caraway seeds, which are cousins.
Growing Dill
Properly sited and planted, dill is so fast-growing
that some of its foliage is mature enough to be harvested in only
eight weeks. Plan to sow serveral crops in succession, three weeks
apart, to assure a supply over the entire growing season. Dill
does best in full sun (with a bit of afternoon shade in the South).
While fairly tolerant of poor soil conditions, it prefers a sandy
or loamy soil that drains well. It is a light feeder, so extra
fertilizer is not necessary in a reasonably fertile soil.
To sow seeds directly into the garden in
rows, trace shallow 1/4 to 1/2 inch deep indentions in the soil
with a stick or pencil to guide planting. Then dribble the tiny
seeds through your thumb and forefinger into the indented rows.
Mixing them first with some dry sand distributes them more evenly.
Firm soil over the rows of seeds and water softly. Expect to see
sprouts in 10 to 14 days. For a more naturalistic planting.scatter
the seeds over a patch of ground; cover with 1/2 inch of soil,
and water.
Choose an overcast day or wait until late
afternoon tp plant homegrown or commercially raised young seedlings
so they will not have to cope with hot sun as they overcome transplant
shock. Dig holes in the prepared soil in the planting area about
the size of the containers the seedlings are growing in. Space
the plants 8 to 10 inches apart if harvesting leaves, or 10 to
12 inches apart if harvesting seed. Gently pop each seedling from
its container by tapping it on the bottom of the pot. Take great
pains to avoid disturbing the taproot that has formed. Set a plant
in each hole and firm the soil over the rootball and around its
stem to support it. Water immediately. Shield new transplants
from bright sun the first day or two while they cope with the
shock of transplanting. Depending on the variety, these fast-growing
dill plants will grow to maturity and set seed in about 60 days.
Growing Dill in Containers
Dill, especially dwarf type, grows very well
in containers alone or with other plants. It is a good companion
for other sun-lovers like flowering annuals, other herbs, or vegetables
such as patio tomatoes. Use a container that is at least 10 inches
deep to accommodate its taproot. Be sure the container has drainage
holes. Fill it with moistened soilless potting mix to within 2
inches of its top. Either add some granular, slow-release fertilizer
to the mix before planting or plan to feed container plants once
a month with a dilute general-purpose liquid fertilizer when you
water. Plant the dill seedlings in the container and water them
well. Keep them out of bright sun the first day or so while they
adjust to their new situation. Water often to prevent the container
plants from drying out during hot summer days. Because dill matures
relatively quickly, spent plants will have tp be replaced with
new ones during the season.
Caring for Dill
When growing from seed, reduce crowding by
pulling up weak, spindly sprout to allow 2 to 6 inches of space
between them. Dill prefers fairly moist soil throughout the growing
season. Once plants have established good root systems, water
only when rainfall is sparse if your soil is decent and mulched.
In thin, poor and unmulched soil, dill needs watering a couple
of times a week when it does not rain. If possible, avoid overhead
watering in favour of a drip or porous hose system.
Spread a 2 to 4 inch layer of mulch on the
soil around the plants when they are about 6 inches tall to discourage
competing weeds. Mulch also helps keep soil moist and contributes
organic matter to the soil as it gradually breaks down over the
season. As the mulch decomposes in the summer heat, add more to
maintain optimal mulch depth.
Harvesting and Storing Dill
Dill leaves taste better picked just before
flowers form on the plant. Start picking the fresh leaves just
as soon as they are large enough to use. Pick early in the morning
or in the late evening, clipping them close to the stem. If you
prefer to harvest dill seed, allow the flowers to form, bloom,
then go to seed. Cut the seedheads when the majority of seeds
have formed--about 2 to 3 weeks after the blossoming starts--even
though some tiny florest may still be blooming. Hang the seedheads
upside down by their stems in a paper bag. The seeds will fall
into the bag when they mature and dry out.
Freshly picked dill leaves have the best
flavour. However, they keep for several days in the refrigerator,
their stems in a jar of water and covered with a plastic bag.
They store for serval months if you layer them with pickling salt
in a covered jar in the refigerator. When you are ready to use
the leaves, simply wash them and use them as fresh.
There are several ways to store dill longer
term. Dry it by hanging bunches of stems upside down in a dark,
dry, airy place until they are crumbly. Store them in a tightly
sealed jar away from light and use within 4 or 6 months. Or use
a food dehydrator according to instruction in its package. Freeze
dill by cutting the leaves--long stems and all--into sections
short enough to fit into plastic bags. Do not chop the leaves
into bits because fragrance and flavour will be lost. They will
keep in the freezer for 6 months.
Dill Problems
Dill is typically a disappearing target for
pests. Its rapid growth and quick harvest allow little time for
aphids and others to establish a presence on plants. Occasionally
parsleyworms or tomato hornworms attack its foliage. Handpick
parsleyworm and transfer it to another favourite, Queen Anne's
lace, so it can survive to become a butterfly. Hand pick hornworms
and drop them into a plastic bag to discard in the trash.
Dill Varieties
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| Fernleaf Dill |
"Fernleaf" dill is a 1992 All-America Selection
winner. This unique dwarf dill reaches
only 18 inches tall, so it needs no staking.
It is also slow to go to seed, which gives you more time to harvest
leaves. "Fernleaf" dill is an excellent plant for container growing
and looks great in flower arrangements.
"Dukat" is grown for its abundant foliage,
which is perfect for salads. The seeds are great for seasoning
various condiments. Sow seed in clumps. This variety is considered
a tender annual, so start seeds indoors 4 to 6 weeks before the
last spring frost and transplant young seedlings outdoors after
all frost danger is well past.
"Bouquet" is an early bloomer that sports
large seedheads and dark blue-green foliage. Ideal for pickling.
"Long Island" or "Mammoth" dill is so reliable
that it is commonly grown by commercial growers.
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