Subtle caraway type flavor.
Leaves used in salads, curries, chutneys, soups, eggs, potatoes, meats and salmon. Goes well with blander tasting vegetables.
Seeds used in soup, fish, pickles, cabbage and bread.
Flower heads can be added to pickled dishes for stronger flavor than leaves but fresher flavor than seeds. They are also great in salads.
Fernleaf Dill – Best for use of leaves
Bouquet Dill – Best for use of seeds and flower heads.
One of the best foods for Monarch butterfly caterpillars.
ANNUAL – Can also be grown as a HOUSEPLANT in a sunny window
Plant in well drained soil and do not allow to dry out completely
Cut back before it flowers to keep using leaves
Do not plant near fennel
Harvest leaves at any time before plant starts to flower. Does not store well once cut.
Freeze whole stems and store in plastic bag. Snip off pieces as needed.
Dry in cool, dark place so leaves don’t turn brown. Store in air-tight opaque container. Dried dill loses a lot of its flavor.
Harvest flowers as soon as they start to form.
Harvest seeds when they turn brown.
Rich in Vitamins A and C.
Rich in mineral salts. Can be used in place of salt in salt-free diets.
Digestive Aid – chew seeds after meals to prevent indigestion.
Digestive Aid – tea relieves indigestion, hiccups, gas, constipation and stomach cramps
Sleep Aid – tea relieves insomnia
Tea – Steep one teaspoon in a cup of boiling water