|
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
|
