Growing and Caring for Dill, Dill Varieties. Preparing and Preserving Dill.
Dill Varieties. Dill is a useful herb, best known as a pickling spice such as in dill pickles, but it also serves well as a seasoning primarily for fish and poultry and in soups and stews. In the garden it has some companion planting vocations. Dill is dill - right ? Well maybe all dill isn't alike. There aren't all that many varieties of dill but there are several types with subtle enough differences to distinguish them from one another.
Harvesting Drying and Storing Dill. Dill weed is easily preserved by drying. The leaves, seeds or even the entire stem of dill weed can be dried and stored. Use a sharp implement such as shears to separate the leaves from the main stem of the plant. Don't cut the main stem as this plant is perennial, which means it will produce again next season.
Growing Dill in Pots. Dill is actually related to carrots and like carrots it produces a rather large central tap root. When planting dill keep this in mind, the depth of the container should be suitable for hosting a large root, at least a foot deep preferably a tad more. Dill is also an annual, grown for a single season so you shant have to worry about it accumulating excess roots from one season to the next.
Pickling with Dill
Dill Pickle Recipes. The Pickle has been around for a very long time, it's actual origins are unknown and they probably originated in multiple cultures over many millennia. There are references to pickling in ancient India as well as in the Bible. Dill is one of the most common spices used as a flavoring agent in pickling.
Herbal Ice - Freezing herbs is a very economical and efficient way to preserve summers bounty. In some instances freezing leeches away some of the flavor and essential oils. One method of freezing herbs that works exceptionally well is freezing herbs in ice cubes. Herbs can be frozen individually or in conjunction with other herbs that will compliment one another's flavors. Basil is one of my favorites but the ice cube method also works well with chives, cilantro, fennel, lovage, mints, oregano and marjoram, parsley, rosemary, sage, tarragon and thyme.