Common name: Dill
Scientific name: Anethum graveolens
Uses: Culinary, decorative, and medicinal.Dill is used in herbal butter and herb vinegars. It can flavor fish, lamb, pork, poultry, cheese, cream, eggs, vegetables, avocados, apples, popcorn, salads, soups, sauces, and spreads. The plant is used to make green dye. The foliage and flowers dry nicely and add an airy touch to plant arrangements. Dill also can be grown in containers with some success. It is said to have some medicinal qualities.
History:Dill is native to the Mediterranean area and southern Russia. The name dill comes from the Norse dilla meaning "to lull." It was once used to induce sleep. In American history, dill and fennel seed were known as "meetin
Description: Dill has a tap root like a carrot, with one
long, hollow stalk coming from the root. The numerous yellow flowers are flat,
terminal, compound umbels 6 inches across. The blue-green, feathery leaves are
bipinnate. The fruit is 1/6 inch long, flattened, and elliptical.
Plant type: Annual
Hardiness: Hardiness zones are not applicable to annuals.
Height: 36 inches
Width: 24 inches
Soil: fairly rich, well-drained, moist soil with a pH of 6
Disease: None noted.
Cultivation: In spring, sow seeds in shallow drills about 10 inches apart in a prepared bed where they will stay. Firm the soil down and water well. Repeat the plantings for a continuous supply of fresh dill leaves. The soft, delicate seedlings do not transplant well and are easily blown over by strong winds. The plants do best in a sunny, sheltered area.
Companion planting: Dill and cabbage plants grow well together. Dill also helps corn, lettuce, onions, and cucumbers. The flowers attract honey bees to the garden.
Propagation: Seeds (remain viable for about three years).
Flowering period: July to September
Garden notes: Our plants grew rapidly and were the first to produce seed for harvest