Morningsun Herb Farm

Dill is one of those herbs that everyone thinks they should be able to easily grow in their garden because it is such a weedy plant, and then is perplexed when the plant dies again and again, especially when planted during the warmer summer months.  Why is dill so difficult to grow?  I get this question many times over, usually too late in the year for the person to correctly rectify the problem.  Since dill is the ‘Herb of the Year’ for 2010, I hope to get everyone off to a good start so they can have plenty of potato salad and pickles this year!

 

Dill (Anethum graveolens) is a hardy annual in the Umbelliferae family (like parsley, chervil, angelica, carrots and fennel, to name a few of the 2800 species).  It is native to Southern Europe, but has easy naturalized throughout North America (so it should be easy to grow, right??).  It has an erect hollow stem, feathery green or blue-green leaves and is topped by numerous small yellow blooms in 6 inch umbels that will ripen to tan colored flattened seeds.  Both the foliage and the seed are used for culinary and medicinal purposes. 

 

There are many varieties of dill available for growing, with the variation mostly being in height and flowering.  We grow 2 varieties:  ‘Superdukat’, with has very high oil content, grows 4 to 5 feet tall and has large uniform flowers; ‘Hercules’dill is extremely productive, growing to only 30 inches tall but with plenty of leaf material and is very slow bolting. 

 

So let’s cut to the chase right away, then we can discuss all of the delicious and healthy uses of dill.  If you grow your dill beside plants that are drought tolerant, such as rosemary and sage, you will always have trouble preventing it from going to seed, turning yellow and dying (the typical life cycle of an annual plant).  Plant it with your herbs that prefer more water, such as basil, parsley, and cilantro.  Plant it in the garden where it has a bit more opportunity for shade during the hottest part of the day, or at least plant it away from walls or concrete that will radiate heat.  Plant dill in a lovely, rich soil, with plenty of additional compost or humus.  Raised beds are fabulous for growing dill.  Give dill a good starter fertilizer and then fertilize it every 21 days or so, either with a liquid organic fertilizer or work in a dry organic fertilizer around the roots.  Dill prefers moderate moisture, on a schedule (in other words, don’t let it dry down to a hard wilt, then soak it down every day).  Most importantly establish dill from transplants early in the season, from mid March through mid May.  If you start dill later in the season,, you must start from small transplants or direct sowing.  Often, direct sowing is easier for many gardeners, as you can plant seed in 2 week intervals to extend your season and to ‘hedge your bets’.  Once the soil temperatures begin to cool in the fall, you can transplant again for a late fall and early winter crop (in mild climate California dill often grows until early December).

 

Both foliage and seed of dill are used for cooking, so depending on the purpose of the plant will alter the culture slightly.  Because dill is an annual, it will attempt to produce seed anytime it is stressed.  If you are growing your plants for foliage, then be sure to regularly fertilize the plant AND pinch off any flowers you see developing.  You can begin to harvest the foliage once the plant is established.  If seed production is the goal, then allow the flower heads to develop, and cut the flower heads before the seed heads mature and shatter.  Usually this is 2-3 weeks after the flowers open.  Place the flower heads in a paper bag to dry, and shake the bag or squeeze the flower heads occasionally to get the dried seed to fall. 

 

Dill leaves are best fresh, and usually after 2 to 3 days in the refrigerator will wilt and lose flavor.  Also, dried dill loses flavor very quickly, so for the best flavor dry your own in small bunches, store as whole herb as much as possible, in glass jars and use within 6 months.  You can also flavor vinegar with dill to use for cooking.

 

The word ‘dill’ comes from the Norse dylla, meaning to soothe.  A traditional use has been to eat the seed to dispel flatulence.  It is an ancient herb, used in the mummification process in Egypt.  To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.  Now its common uses are to settle the stomach and stimulate the appetite, both by preparing the leaves into a tea or chewing on the seeds. 

 

When you think of dill, typically the first food that comes to mind is fish, particularly salmon.  Cheeses, dips, eggs, onions, potatoes, lamb, pork, sauces, soups, green vegetables, pickles and salads are all wonderful complemented with fresh dill, and many breads and baked casseroles use dill seed.  One of the best salads I have ever had was the simple vegetable salad found all over Turkey – sliced tomatoes and cucumbers, with big handfuls of chopped dill and parsley, a squeeze of lemon juice, salt and pepper.  No need for any other dressing, low on calories, high on flavor!

 

 

One 1 1/2 pound salmon fillet                             4 cloves garlic, peeled

1/3 cup  fresh dill, chopped                        1/4 cup olive oil

1/2  teaspoon salt and pepper to taste

Directions

In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.   Lay fish fillet in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.  Preheat oven to 375 degrees.   Bake in preheated oven for 15 minutes. Do not overcook.

 

1 (16 ounce) package baby carrots                                   2 tablespoons butter

1 tablespoon chopped fresh dill                                        1 tablespoon fresh lemon juice

1/4 teaspoon salt                                                                  1/8 teaspoon freshly ground black pepper

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

 

2 tbsp yellow mustard seeds              2 tsp whole allspice             2 tsp black peppercorns

2 tsp dill seed                                        2 tsp coriander seeds          6 bay leaves, crumbled

2 small whole red chiles (11/2 inches), coarsely broken

Mix well and store in a jar.  Makes about 1/3 cup.

 

1 lb small white onions        6 cups water                                          1/2 cup salt

2 cups white wine vinegar  1 1/2 tbsp brown sugar                         1 tbsp pickling spices

2 small dried chile peppers 2-4 bay leaves

Cut the tops and bottoms off the onions but do not peel them.  Place them in a deep bowl.  In a large pot, bring the water to a boil.  Add the salt and stir until it is dissolved.  Remove from the heat and let cool slightly.  Pour half of this brine over the onions, reserving the rest.  Place a plate weighted down with a can on top so the onions will be completely submerged.  Let the onions sit in the brine for 24 hours, then drain and peel.  Return to the bowl, cover with the remaining brine, and replace the plate.  Let them soak for 48 hours, then drain. 

In a non-aluminum saucepan, mix the vinegar with the sugar and pickling spices and bring to a boil, then boil gently for 5 minutes.  Drain the onions and pack them into sterilized jars with a non-metallic top.  Pour the hot vinegar over them, tuck a chili pepper and one or two bay leaves into each jar, and seal.  Let stand several weeks before using.

Heat the oven to 425°. In a medium bowl, whisk together the flour, baking powder, dill seeds, and salt. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-size pieces remaining. Stir in the cream with a fork just until the dough comes together.

On a lightly floured surface, knead the dough gently just until smooth, about 5 times. Roll the dough 3/4 inch thick. Using a 2-inch round cutter, stamp out circles of the dough. Put them, about 1/2 inch apart, on an ungreased baking sheet. Roll out the scraps in the same way. Stamp out more circles and put them on the baking sheet.

Bake the biscuits in the middle of the oven until golden brown, 12 to 15 minutes.