Most gardeners do not add the dill weed to their herbal beds because they believe that its sole use is for pickling cucumbers. That is true of course, but did you know that dill is the main ingredient in curry powder? Countless new recipes to try!
Dill, a member of the parsley family is a short lived perennial herb that grows over two feet tall. It is easy to grow, preferring full sun. Dill also creates an attractive back border in both herbal and flower gardens. Dill has slender stems and finely divided delicate threadlike leaves. Dill is aromatic and has a delicious tang when fresh or freeze dried.
Harvest is late this year and in spite of our recent storm, the time to harvest dill (2009) is late September through mid October. Harvest your dill this weekend for the safest bet. Cut the flower heads off the stalks when the seeds begin to ripen (now) and place the seed heads upside down in a paper bag and leave in a warm dry place for a week. Seeds will separate from the stems easily. Store in an airtight container or freeze dry to protect the flavor.
If you are into pickling try any brine of garlic/vinegar/salt/dill. A host of recipes are available in cookbooks (The Joy of Cooking) or on-line. However, do remember, dill is not just for pickles.
- The following dill recipe is from my Chocolay River cook book notes and is sure to please both Lion and Packer (and some rare Viking) fans:
- Chill the Dill Dip
- 1 cup sour cream and 1 cup real mayo
- 1 teaspoon each of dill, parsley, dry mustard
- 1 tablespoon each of chopped onions and lemon juice
- Mix well and chill
- Serve with veggies or chips
TV6 Contributor - Donna Campbell, Master GardenerCheck out our TV6 Family Garden page for daily tips, local growing tips, and news and video, plus helpful links to gardening fun.