Dill | Information On This Herb

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).

"potato and dill salad with mayonnaise, cream and dijon mustard"
potato and dill salad with mayonnaise, cream and dijon mustard

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

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24 thoughts on “Dill | Information On This Herb

  1. Very informative post and it would be great to see your Wednesday Herb posts!! I love dill in many dishes and here I can start a new fresh garden of herbs in November.

  2. I like to add dill to several dishes, especially salmon and love its feathery appearance. November is my planting season here and dill will definitely be on the list! I look forward to seeing more of your Wednesday Herb posts!

  3. Love it although it doesnΒ΄t seem to like the dry heat we have here. I have to resort to wild fennel tops which are similar, but not quite the same.

    1. fennel also grows wild here but I have none growing in my garden yet as I need to have a dedicated bed for it otherwise it will be all over the place πŸ™‚

  4. I love dill but never know how to use it outside of tofu-dill sandwich filling. Which I made all summer, but is pretty much the only time I use dill. I’d never though to eat it with avocado, I feel like that would be a delicious pairing, thanks for the idea!

  5. I love dill!! The weather has been miserable, but I can still remember or first year in Cape Town. It was in 1996 and it rained until November. MY mother came to visit us and she arrived on her birtday on the 28th of November and it was pouring with rain when we fetched her at the airport!

  6. I love dill. In beetroot soup.. in a marinade with lemon, olive oil and mustard for prawns for eating with pre dinner drinks… use bunches of it in the water when you cook live crab or raw prawns… cook roast potatoes and near the end of the cooking add thin slices of lemon (or preserved lemon in salt) and when you serve toss in lots of dill with some crunchy fleur de sel… good also on cucumber salad… I could go on but I’m taking up too much space for a comment! πŸ˜‰

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