WHAT IS DILL?
The name comes from the Norse word “to lull” (which was how it was used medicinally). This herb is a member of the parsley family and can grow up to 2 feet (60 cm) in height. Also known as dill weed when dried, this aromatic plant is easy to grow and adds a gentle yet delicious flavor to most foods. Along with chives, this herb is often chopped up and sprinkled over various European and Russian dishes.
WHY IS DILL GOOD FOR YOU?
Well, according to Russian cosmonauts it keeps you from farting (along with seaweed). Nutritionally it’s rich in vitamins C, A as well as calcium, manganese, folate and fiber.
WHEN IS DILL IN SEASON?
The seeds take about 2 months to grow into full plants. Like with basil, remove the flower buds as they form if you want to prolong how long you can harvest this herb. It isn’t an annual or perennial really since it has about a 2 year lifespan. Depending on the local climate, 2 harvests a year are possible with plantings in the Spring and Fall.
HOW SHOULD DILL BE STORED?
Like most fresh herbs, wrap in a most paper towel, place in a bag that isn’t tightly sealed, and refrigerate. You can freeze freshly cut sprigs for up to 8 weeks, though there will be some discoloration when thawed.
WHAT IS THE RIGHT WAY TO USE DILL WHEN COOKING?
Dill has a delicate flavor so don’t wash or add it until the last minute or just before serving with cooked dishes. And chop up both the leaves and the stem, the entire plant can be used. Also a dull knife can bruise this plant rather then cleanly cut through it, giving an ugly brown coloration to your herb.