I've been seeding dill directly in soil twice a year. First in mid to late March when the top layer is just warm enough. They grow full and produce seeds by late June. In July I collect seed heads for the next year. Another sowing comes late August to early September for fall crop of few-inch tall seedlings (that's now!). Dill sprouts after 7-10 days. In a few weeks one can start pulling out the first seedlings to use in meals.
Fresh dill from the garden is one of my biggest satisfaction factors of owning a garden. It's so nice to step outside and pick a few very aromatic leaves. I add dill to my fresh salads, to smoked salmon sandwiches, tuna salad and use in olive oil + fresh lemon juice + pressed garlic + thyme + dill + salt + ground pepper marinade for seafood or chicken. I also dry some dill on paper towels to use later in winter with some meat dishes.
In addition, I find dill to be a beautiful, almost architectural plant. Just look at it's delicate flower head.It seems that no many Americans care for dill as much as I do. Is that true and if so, why?
I think it's because we don't know it as well as you do. I didn't even know what it looks like when it's flowering. You are right about it being an architectural plant -- reminds me a little of fireworks too. It is beautiful.
ReplyDeleteSo I can plant some dill in late August? hmmm.
With encouragement from the farmer's market lady I put three basil plants and a type of celery in the ground last weeks. Rookie gardener!
Go Diane! You'll have fresh basil until frosts start. I've never grown celery, so let me know how that turns out.
ReplyDeleteI often do salads with sour cream - tomato or cucumber slices with some chopped green onions, then seasoned with salt and some sour cream mixed in. If you add chopped fresh dill, it's even better.