Anethum (Dill)
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Anethum (USDA Organic) Dill, Anethum (Dill), is an erect, hardy annual of the parsley family. The leaves are thin, wispy and fern like. The plant yields two different herbs: dill seed (the fruit of the plant) and dill weed (the top eight inches of the leaves). Dill blooms and sets seeds when nights are short and days are warm. The delicate, feathery plants are blue green and grow from 3 to 5 feet tall. Dill requires to be fertilized in the early spring, this will ensure hearty growth throughout the summer. The dill plants should be sheltered from winds. Although necessary for good pickles, there are many more ways dill can be used. Dill is tasty with eggs and poached fish, especially salmon. Add fresh dill to pasta or marinate chicken in plain yogurt and lots of fresh dill before grilling. Use fresh dill in potato salad, coleslaw, fresh beets, muffins and hollandaise sauce. Dill seed improves digestion and appetite and sweetens the breath. The oil kills bacteria and relieves flatulence.
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Well drained |
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Full sun to partial shade |
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Keywords - Organic Plants, Organic Herbs
