I want to start out by sharing with you, that every Wednesday is meant to be herb day here, but somehow this has not happened with success. I only type up the post on the Tuesday if I have time. Also, I would venture out into my garden to take a photograph of my dill, but it is November and even though that means summer, it is actually winter here. It is overcast and miserable and raining. Very unseasonable weather for us (and please don’t blame climate change, we have been coming out of an ice age for a LONG time now).
Dill has a slight caraway taste and a long history of use in Indian cooking. It is an annual plant with feathery, aromatic, blue-green foliage and attractive flat-headed compound umbels of yellow flowers, which are followed by small elliptical flat seeds.
Dill requires full sun and a well drained, moist soil. Sow seeds directly into the soil in spring after the last frost, lightly covering them with soil and keep them moist until they germinate, or plant seedlings with the potting soil attached. In frost free areas you can plant dill in autumn.
Thin plants to about 5cm apart, and stake if necessary. Harvest leaves as required and spread them thinly on paper, then microwave them to retain good colour and fragrance. Store in an airtight container in a cool, dry place (this goes for all herbs and spices). Store fresh leaves in a plastic bag in the fridge, or chop them finely, put into ice trays, top up with water and freeze. Harvest the seeds after the heads have dried on the plant.
With the taste reminiscent of anise and parsley, the fresh leaves complement soft cheeses, white sauces, egg dishes, seafood and chicken, salads, soups and vegetable dishes, especially potatoes. Dill is famously used in gravadlax. Add fresh dill to hot dishes just before serving, as cooking diminishes its flavour. Dill seeds are used in pickling spice mixtures, in breads and in commercial seasonings for meat. Personally, I love fresh avocado, with lime, cream cheese, black pepper and dill.
information sourced from The Complete Book of Herbs