DILL Fernleaf Dill Herb From: Nature Hills Nursery, Inc.
Cooking with fresh dill or dill weed as it is often called. Dill was used 5000 years ago by the Egyptian's and was know as a medicinal plant to the Romans and Greeks, who considered dill to be a sign of wealth. They even flaunted their wealth by burning dill scented oil. Dill is native to southern Europe and western Asia. This plant is divided into two seasons, spring we use the leaves and the fall the seeds. Leaves, better if used fresh than dried, are known to be best with fish, mild cheeses, vegetable dishes and on potatoes. Be careful to add to hot dishes right before serving as it will lose its flavor because of the heat. The seeds of dill are used with vinegar, sugar, salt, garlic and pepper to produce dill pickles with that zangy taste. The seeds are more potent than the leaves. Also used in rices, stews and breads. It requires full sun, rich soil and good drainage but is a hardy plant that is drought tolerant. It does not transplant well but will seed itself in most locations. Dill is also a helpful plant to have in the garden since it attracts beneficial insects whose larvae feed on aphids making it a good plant to protect your roses. To harvest dill, just snip what you need with a scissors, leaving the rest of the plant to keep growing. Many a gardener claim dill as a very pretty plant with a soothing smell that will remind you of that last pickle that you ate. This herb can also be used in many ways not appreciated. The following are some medicinal uses: Herbs Alive! promotes lush foliage without reducing herbs' aromatic oils. Click here. So whether it is used to cure hiccups and colic, fight aphids in the garden, or turn a fresh side of salmon into a tasty Scandinavian appetizer, dill remains a delicate, soothing addition to the home gardener.
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Dill
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