Dill is a short-lived annual herb that is native to Asia. Dill grows up to approximately 60 cm’s tall. The stem of the dill plant is slender with soft delicate leaves. The flowers of the dill plant are white to yellow. The fernlike leaves are very fragrant. And they are used to flavor different foods.
Dill has been cultivated throughout Europe and Africa.
Dill oils can be extracted from the leaves, stems or seeds of the plant. Making the entire plant useful.
Dill is best when used fresh because it loses its flavor, quite fast, when it has been dried. Freeze dried dill leaves preserve their flavor quite well for about a month. The best suggestion we have is to grow a supply of dill plants rather than storing them.
Successful cultivation of dill requires a warm to hot summer. Dill needs to be planted in full sun, even partial shade will hinder the growth of dill quite substantially. Dill prefers to be planted in well-drained soil. Dill that is grown for the production of its seed should not be grown anywhere near to the herb fennel. The two herb species could hybridize.
The dill seed is harvested by cutting off the flower heads from the stalk when the seeds have ripened. The dill seed heads should be placed in a paper bag, upside down in a dry location for about a week. This will help the dill seeds to separate from the stem. Then store the dill seeds in an airtight sealed bag or container.
Most people put dill with the concept of pickles. But there are many other uses for dill. People place them in soups amongst other foods. But we have heard they also help as a deterrent for some animals in a garden.
