No other herb reminds me more of my childhood than dill! When the dill flowered in my cousin’s garden it was the height of summer- the essence of my then carefree existence; the time for fun, friendship and frivolous games. It was a time to anticipate the ripening of the cucumbers, fresh sweet corn and juicy, red tomatoes. At that time of my life, the only use I can remember for dill was the flavoring of canned pickles. Fortunately I have since learned that dill is so much more versatile.

Dill is in the Umbelliferae or carrot family and is a relative of parsley and fennel. The feathery green leaves are called dillweed and the ripe brown, oval seeds are the actual dill seed. The name dill comes from the ancient Norse word "dilla" meaning to lull. Dill means good cheer or survival in the face of odds. Historically, dill has been thought to evoke good spirits.

Dill is classified as a hardy annual that readily reseeds itself if given any chance at all. Once you plant dill and let at least some go to seed, you should always have dill in your garden in subsequent years.

Dill should be planted in an area of full sun; preferably in fertile well drained soil with lots of organic matter. If possible, protect dill from strong winds that could blow the plants down once they are tall and bushy. Protecting dill from winds also minimizes the seeds from dispersing too far. Dill plants grow to 3-4 feet and should be spaced approximately 6-12” apart. Dill is easily grown from seed. For a continuous supply, sow seeds every two weeks during the growing season. Seeds can be sown more densely but once seedlings are several inches high they should be thinned accordingly. However much dill you think you will need, plant some extra because it is a favorite host plant for swallowtail butterfly caterpillars. The best time to sow dill seed is during the first quarter of the moon. It is advised to sow dill seeds directly into the garden because the delicate roots of young seedlings do not easily transplant.

There are a number of dill cultivars available such as Dukat, Bouquet, Fernleaf and Mammoth. Bouquet is the most widely grown dill. It is very aromatic and an early bloomer with large seed heads making it an excellent dill for pickling. The foliage is also good sprinkled on new potatoes, tomatoes, grilled salmon, spinach, green beans, cucumbers and squash. Dukat is a variety of dill with a higher oil content than common dill and with a more uniform growth habit. It has more foliage that lasts longer on the plant than other dills. The Duckat Dill is mild, sweet, and never bitter or overly strong. The tall graceful plants with the feathery, blue-green leaves, will add style to your garden. The Dukat Dill has small, yellow flowers in a 6 inch wide upside down umbrella shaped flower cluster. Fernleaf is a dwarf variety of dill that produces an abundant supply of dark green finely cut foliage with an excellent dill flavor. Mammoth is an attractive, heirloom variety plant, 3-5 ft. tall, with a lovely aroma. The leaves, immature flower tops and seeds of this plant have been used for hundreds of years to make pickles.

Maintenance: Dill grows best when daytime temperatures are between 75 and 95 degrees F. When temperatures are very hot and dry, dill will bolt and go to seed very quickly. To maintain it's viability, dill needs to be watered adequately in this kind of weather.

Harvesting and preserving: For harvesting, dill leaves have the fullest flavor just as the flower heads are opening. Harvest the seed heads once the cluster’s outer row of seeds begins to turn brown. The seeds in the center will ripen as the seeds dry. To preserve the leaves, they can be frozen or dried immediately after harvesting. To freeze place 4-6 inch long sprigs in plastic freezer bags and freeze. Leaves can then be snipped off as needed. Leaves can be easily dried in a dehydrator or on racks or screens in a dust-free environment with good air circulation. Once the seeds are fully brown and dry, they can be kept in an air-tight, glass container.

Culinary Uses: The primary culinary use of dill is for the flavoring of pickles. Both seeds and leaves have a slightly bitter, anise-like flavor and are used to flavor breads, seafood, salads, sauces, soups, egg-based dishes and vegetables- most notably cucumbers and cabbage. Dill leaves are tasty with salads, cottage cheese, eggs and white sauces. Unripe seed heads can flavor vinegar. An easy and excellent sauce for fish is 1-cup plain yogurt, 3T minced fresh dill leaves and 1-1/2t Dijon mustard.

Medicinal: Medicinally, dill tea is a popular remedy for an upset stomach and also helps dispel flatulence. Dill seeds will aid in digestion of food. Dill seed tea is sharp and pungent while leaf tea is milder. The seeds have more medicinal power than leaves.

Household and Ornamental Uses: Dill is a nice airy and fragrant touch to any herbal or flower arrangement. Dill in a flower garden is an additional attraction for honeybees. A border of dill against a fence or building can be both attractive and functional.

Companion plants: Dill grows well with cabbage, corn, lettuce, broccoli, onion and cucumber but does not grow well with carrots. Even though dill looks like fennel, they shouldn not be planted near one another as the plants will cross-pollinate and the result is unappealing.

History/Mythology: Dill is native to the Mediterranean region. In ancient Athens and Rome, returning war heroes were crowned with fragrant garlands of dill and aromatic wreaths of dill flowers were hung in Roman banquet halls. American Colonists nibbled on dill seed to prevent hunger while spending long hours in church. They called dill the “meeting-house seed”. Ancient magicians used dill to cast and ward off spells. Dill was believed to protect one from the “evil eye”. It would often be planted in gardens to protect the household from mischievous faeries because it was believed faeries could not tolerate the sight or smell of dill.

Dill is a beautiful, aromatic and useful herb that is a welcome addition to any garden- grow it, use it, enjoy it!

Please note that any mention of Dill for medicinal purposes is from a historical perspective only and is not intended to constitute advice for usage. Consult your physician before taking anything for medicinal purposes.