Ingredients and Directions

Dill is not only a pretty foliage plant; it's fragrance is a "comfort

smell" for many people. I barely touch it's feathery leaves and the

smell of homemade dill pickles, crisp and savory, rubs off on my

hands. At the same time, dill is an herb that is often passed over as

just a pickle spice and is not truly appreciated.

Growing Dill

Dill can easily be grown from seed in full sun, and can even tolerate a

slightly sandy soil. However, when first planting you should keep the

soil moist until established. Do not move your dill; instead plant where

you will be growing it. Thin the seedlings to 10 inches apart; they

will grow about 3 feet high. Use the seedlings that you pull up;

they are tender and delicious! Be sure to let one of the plants remain

with it's seeds after the season is finished, so it will reseed itself.

These plants will be much sturdier and hardier. Throughout the

summer you can plant dill in 2 week intervals also, to maintain a supply

of fresh leaves.

Using Dill

Dill leaf can be clipped and used in cottage cheese, potato salad,

cream cheese, tomato soup and salads. You may also sprinkle

chopped young dill on broiling lamb, pork chops or steak during the last

five minutes of cooking. The seeds that form on dill can be sprinkled

on small pieces of toast or crackers with salmon that has been mixed

with mayonnaise. Both the seed and leaf can be used in fish sauces.

The fresh leaves can be frozen in small resealable bags and used in

dishes. When the leaves are dried, they are referred to as dill weed in

recipes. The seeds can be kept in a closed container and used as needed.

Source: freecookingrecipes.net