If you are worried about witches you need dill in your home herb garden!  In the Middle Ages, people believed that a sprig of dill hung on the doorway would keep witches away.  However, this  nutritionally rich herb  has many other household uses.

Description
Dill, also known as dill weed, belongs to  the Apiaceae or Umbelliferae family.   Other herbs from the same family are cumin, parsley, anise, Gotu Kola, coriander/cilantro and caraway.  Carrots, parsnips and celery are vegetables that belong to the same family.

The name umbelliferae refers to umbrellas.  The flowers in this family come from one center point and  resemble the the spokes of an umbrella turned upside down.

The botanical name for dill is Anethum graveolens.

Dill originates from the Mediterranean basin,  West Asia and Eastern Europe where it grows wild. However, today dill is grown in many countries around the world, each country producing a plant with slightly different qualities.   It is a semi-hardy perennial in its native habitat but its regarded an annual in frost prone zones.

Newer varieties of dill are replacing the original rather large and ungainly older form. They are more compact and leafy and neater looking as a plant. Two good choices are Bouquet and  Fernleaf.   Fernleaf reaches only 18 inches tall.  It has has fragrant yellow blooms from midsummer into fall. It is also slow to go to seed, which gives you more time to harvest leaves. Bouquet is an early bloomer that has large seedheads and dark blue-green foliage.

Dill looks very similar to fennel, another herb in the same family.   However there are differences. Fennel smell is similar to  anise. Fennel has a swollen bulb at the end of the stem which is eaten as a vegetable. Dill flowers are smaller than Fennel flowers.  Dill plant reaches up to a height of 1 meter, half the height of fennel.  Dill leaves are broader than fennel leaves but the seeds are shorter and narrower than fennel seeds.

Cultivation and Propagation
Having grown wild for centuries, dill is resilient and easy to grow.  However the plant does have preferences.  Dill prefers a well -drained, medium-rich soil in full sun.  Prepare the soil by  removing  weeds and digging  in well rotted animal manure or homemade compost.

Plant your dill  seeds once the frosts are finished – this could be in April.  Dill does not take kindly to being transplanted,  so sew the seeds directly into your prepared ground. Just scatter them over the ground or into shallow rows.   Just cover the seeds with  soil or fine sieved compost, pat the ground firmly and  water carefully so you do not disturb the seeds.  If you find it difficult to scatter seeds evenly, a useful tip is to mix the seed with a little sand before planting them.

The seeds should germinate in around 2 weeks.  Remove the weaker looking plants as they grow until you have strong seedlings spaced about 24cms  (10-12 inches) apart.

You can also start dill plants by planting the seeds peat pots and then move them into the garden later. When planting them outside, gently tap the pot to dislodge the plant and soil  so that you do not disturb the tap root. According to where you live and the weather, you may want to cover new transplants from the sun for a couple of days to minimize the stress factor while they get used to the new environment.

Once established, dill requires very little attention.  Water the plants during dry periods.  Remove weeds when necessary so that the dill plants can benefit from the nutrients in the soil and the water you provide.  If your soil is reasonably fertile, you will not need extra fertilizer.

In optimal conditions you will find the dill is ready for harvesting in 8 weeks.   Although dill prefers full sun, in very hot climates, afternoon shade will prevent over stressing the plants.

Try placing dill at the back of a flower bed to enhance your flower garden.  The delicate feathery leaves will add a pleasing contrast to other plants in the bed.  Cut the flowers for a decorative arrangement in the house.

Fernleaf  or Bouquet are dills developed especially for container growing.   These varieties  will grow to a height of about 18inches.  Fernleaf is appreciated for its fragrant yellow flowers but bouquet is the best choice if you are growing dill for its seed.

Dill is beneficial to neighboring plants as it attracts useful insects.

You can harvest the dill seeds for planting the following year.

A note of caution if you plant dill and fennel.  Keep them well apart in your garden or they will cross pollinate.

Harvesting
Immediately before cooking, wash fresh dill under running water and pat dry. Fresh cut dill can be stored in the refrigerator safely for several days.  Placing the stems in a cup of water keeps the leaves fresh for longer. A majority of cooks prefer fresh dill to dried because of its superior flavor.  Or you can put chopped dill leaves in ice cube trays, cover with water or broth, and freeze to have on hand for soups and stews.

Dill  can be stored in the  freezer.  Simply separate the leaves into individual portions and place them in freezer bags in the freezer. Dill leaves which are freeze-dried retain the flavor better than dried leaves.

Dill leaves are  best harvested before the flower buds have opened.   Placing the leaves on a tray in a warm dark place with good air circulation or dry them in a food dehydrator.    Afterwards the air dried leaves  need to be stored  in an airtight container in a dark place.

Harvesting dill early in the  morning when the leaves contain more moisture and a better flavor.    Keep dill plants trimmed regularly to prevent the plants from “bolting”.

Dill seed is best harvested at the end of the plant’s life cycle. Wait until the flowering is over and the stem begin to dry out.  When the seeds are a golden brown color place a bag over the  flowers and secure the opening.  Now cut the stem and hang the stems upside down in a warm place to dry out further.  After a couple of weeks you should find that you can crush the dead flower heads in your hands and the seeds will fall out.   Another way is to  put your freshly harvested flower heads on a sheet inside the freezer and after a few days you should find the seeds will separate from the heads.

Culinary
Dill leaves,  seeds and flowers are used in the kitchen. Dill is of course a prime ingredient of dill cucumber pickles.  Its has a light fresh flavor which enhances delicately flavored foods  without overpowering them. Try it with seafood, such as salmon, trout, sea bass, or scallops.

The dill seed is used in curries, salad dressings, meat dishes, processed foods, in baking breads and in cheeses and also used in herb butters, egg, meat stews and  soups. The leaves tend to have stronger flavor than the seeds. Dill leaves are  used to flavor dishes made with vegetables of all types, and are  good with  fish, lamb, meat.  Try out dill in casserole dishes, soups, pasta.   The dill flower heads can be  tossed in with a salad.

Dill vinegar, is made by soaking the seeds in vinegar for a few days. The French use dill seeds for flavoring cakes and pastry, as well as for flavoring sauces. Dill  can be used to make a herbal infusion tea.

Nutritionally, dill will add protein, carbohydrate, phosphorus, iron, magnesium,  calcium and potassium to your diet. It also contains a small amount of riboflavin, niacin and zinc. Dill also contains vitamin C.   Dill  is used in a salt free diet to enhance flavor.

Medicinal
The earliest known record of dill as a medicinal herb was found in Egypt 5,000 years ago. The leaves, oil and seeds of dill are used for treating health problems.

The name dill comes from the  Anglo-Saxon word ‘dylle‘,which means to soothe.  Dill seeds have a beneficial effect on the digestive system and is a prime ingredient of “gripe water”  used to relieve colic in infants. The seeds used to be chewed to relieve intestinal gas.  It is also a breath freshener.

Dill is reputed to have  anti-microbial and  anti-oxidant properties. It is being tested for  anti-cancer properties.

The  herb is believed to cure flu, cold and chronic coughs. Boiled in wine, it is supposed to cure hiccups.

For indigestion try infusing 13gm bruised seeds in a cup of boiling water. Strain and take one tablespoonful.

Other Uses
Dill is used in the  food industry for flavoring and  in liqueurs. It is also used in  soaps, perfumes, detergents, creams, and lotions.

Dill is an easy to grow herb, a decorative plant,  and a versatile culinary herb which combines well with other herbs. Whether in your garden or a container, this is a useful addition to your home herb garden.

Good herbs gardening!