Dill is an herb that flourishes well in an herb garden and is a delightful herb to use in your cooking. Growing dill is easy and it does well in the full sun or part shade. Dill can be be planted by seed or plant starts. Sometimes it’s called dill weed because it comes back in the herb garden if the seeds from the previous year have fallen to the ground. It can over take an herb garden area so, you can control it by plucking out the new plants you don’t want to grow to maturity.
The dill herb reaches from 24 to 36 inches tall. However, there are dill dwarf varieties that are nice for container gardens. As the dill weed reaches full maturity, the plant may have to be staked because they have a tendency to bend over.
Harvesting the dill weed tops just before the flower opens gives you the best flavor. However, you can let the flowers go to seed for the next years planting. Also, the dill seeds from the head can be harvested and used later in your cooking.
Down on the stem of the dill plant, are airy fern like leaves. These can be harvested chopped and used in dill sauce, or a dill dip. The leaves can be cut and dried for future use. The entire dill weed head, stem and leaves are used in bottling homemade dill pickles.
An accent of the dill head and stem are lovely mixed in with a cut flower bouquet.
For me… the growing season for my herb garden is not long enough for me to experiment with all the possibilities. I am planning an indoor herb container garden for this winter. However, a 36 inch dill weed plant will not be part of my indoor herb garden selection. Too bad… for I dearly love a touch of dill.
P.S. For cooking with dill weed, check out my fantastic Fresh Dill Dip.
Cooking with herbs adds a wonderful subtle flavor to foods. This dill dip uses the airy fern like leaves of the dill weed plant and is absolutely delicious. This dill dip recipe also requires fresh parsley leaves which give it added flavor. The herbs are coming on strong right now and it’s time to begin to enjoy the veggie harvest.
What makes this dip unique is the use of the fresh herbs along with a seasoning salt called Bon Appetit (a mild blend of celery and onion salt.) It is quiet salty… so don’t over do.
Prepare your parsley bunch by washing it and placing into a small container. I just use a small plastic disposable cup which is a bit narrow at the bottom. I use my scissors rather than kitchen sheers because the tips fit nicely in the bottom of the plastic cup. And yes… I do wash my scissors before I begin my cutting. Then… I cut, cut, cut, clip, clip, clip, until the parsley is cut to my liking…small and fine. You’ll need about 1 TB.
Cutting the fern like leaves of the dill weed plant is next. I rinse off the leaves, lay them on a cutting board, hold on to the ends, and using my trusty scissors, I cut, cut, cut the leaves very fine. You’ll need 1 TB of cut dill.
Place 1 cup of sour cream in a bowl along with 1 cup of mayo. Add 1 scant TB of Bon Appetit Seasoning Salt, 2 TB of dried onion flakes, 1 TB of your fresh dill, and 1 TB of fresh parsley. Mix well and let the flavors blend for couple of hours.
Serve this scrumptious dip with fresh veggies. I love fresh cucumbers. Great on tomatoes… corn on the cob… new carrots from the garden… on and on.
P.S. To learn more about dill, take a look at my post on growing and cooking with dill.
P.P.S If you want to be on my, recipe list and receive a hard copy of Fresh Dill Dip for your recipe files… just fill in the form below and you will get a copy immediately. Your printed recipe will fit into a 5X7 photo binder. Once your on my newsletter and recipe list… you won’t have to sign up again. After you sign up… I will automatically send you all future recipes. You’ll get lots of other free goodies too.