For a Thrill Let’s Plant Some Dill
DILL - Anethum graveolens
Dill is an annual herb that is a member of the Apiaceae (i.e., carrot) family. It’s often used in a variety of culinary dishes including salads, spreads, relishes and breads, and as a go-to seasoning for fish. You can use both the leaves and the seeds, which makes it quite versatile! Dill’s foliage (which is super soft and fernlike) is called dill weed and is used fresh right from the garden. The seeds can be dried and added to rye bread, and both the flowers and seeds can be used in pickling.
Dill loves full sun, but can tolerate drier soils. Like most herbs, about an inch of water per week during dry weather is a good rule of thumb. Sow Dill seeds directly in the garden in spring or obtain starter plants from a local nursery. Successive plant throughout the summer to ensure an ongoing supply. Once it goes to flower, Dill becomes old and really tough.
TIME TO EAT
Dill can grow about 3 feet tall, but should be harvested when it’s about 6 to 10 inches tall. If you keep your Dill plants cut back, you’ll be able to extend the harvest. Flower heads can be cut when they are in full bloom and used fresh or they can be dried. Dill will reseed itself and can end up all over your garden. If that happens, just dig up the wayward seedlings and plant them where you want!
Here’s a recipe from my friend Patti for the most perfect grilled salmon you’ve ever had. And of course it calls for fresh Dill: 1 or more salmon filets; olive oil; salt and pepper; freshly squeezed orange juice; fresh Dill, basil and/or other herbs; 1 raw potato. Make a rimmed tray with foil. Place salmon skin side down on the tray. Rub with olive oil and sprinkle with salt and pepper. Squeeze fresh orange juice all over. Press in fresh herbs. Let sit while grill heats to 450-500 degrees Fahrenheit. Before lighting the grill, oil the grates. Right before placing the salmon on the grill, rub a raw potato (cut in half) on the grates to help reduce sticking. Place salmon on grill skin side up. Keep juice and oil in foil tray. Cook until salmon is brown and crunchy. Take the salmon off the grill and put it skin side down on the foil tray. Put the foil tray on the grill and cook until done. Remove at about 130 degrees Fahrenheit. It will continue cooking until about 145 degrees Fahrenheit. Serve.
BET YOU DIDN’T KNOW
Dill (along with fennel and parsley) is a super favorite food of black swallowtail butterfly larvae. After surviving the winter, the female butterfly emerges from a chrysalis and searches for plants in the carrot family on which to lay her eggs. After a few days the eggs hatch into tiny caterpillars. Eventually, these caterpillars will wander off to find a safe place to form a chrysalis. Try collecting these chrysalises and hatch them in a screened cage. You can then release the adult black swallowtail butterflies and the process will begin again!
I hope this gets you thinking about planting an herb garden. Here on the blog each week we’ll take a look at a different herb, and before you know it you’ll be ready to take on your own garden! If you’d like some help with design and planning, click the button below to reach out.
