I hope you all had a beautiful holiday and that the new year will be healthy and productive for everyone. I had a wonderful Christmas, but with all the things a mother has to do to assure her children have special memories, the to-do list became so long that writing had to be put on the back burner. Over this past week I was also working on a project for the Lancaster County Master Gardeners that needed to be completed before the end of the year. I thought everyone might both enjoy and benefit from learning about the herb dill so I decided to share my report with you. It includes a salad recipe that can be made now with items purchased at the grocery store, but will be noticeably fresher and better this summer when the ingredients can be harvested right from your own gardens.
Scientifically known as Anethum graveolens, dill is part of the Umbelliferae family whose other members include parsley, cumin, and bay. Dill is native to Southern Russia, Western Africa, and the Mediterranean region. Recordings of uses for culinary and medicinal purposes are found in the Bible and ancient Egyptian writings. It was also popular in ancient Greek and Roman cultures where it was considered a sign of wealth and revered for its many healing properties. Its name comes from the old Norse word "dilla" which means "to lull". This reflects the herbs traditional use as both a stomach soother and an insomnia reliever. Other healing benefits include a "chemoprotective" property (much like parsley) that can help neutralize particular carcinogens found in cigarette and charcoal grill smoke. Like garlic, it has a "bacteriostatic" property contained in its volatile oil which works to prevent bacterial growth. Dill is also very rich in Vitamin C and flavanoids. The seeds contain so much calcium that one tablespoon contains 100 milligrams - more than 1/3 cup of milk. Finally it is a good source of dietary fiber and the minerals manganese, iron, and magnesium.
Dill is one of the easiest herbs to grow and would be a great "first herb" for anyone who has never grown herbs before. Being native to Southern Europe and Western Asia, dill requires full sun, good drainage, and rich soil to thrive. The plant does tolerate afternoon shade. Despite its frail appearance, dill is considered a hardy annual and is drought resistant. In mild climates it can be sown in fall to overwinter and produce an early spring crop. Whether planted in spring or fall, the seeds should be sown directly into the ground as they do not transplant well, often flowering prematurely. A week or two is required for seeds to germinate. Plant dill in clumps to get a nice bushy effect. This will also allow the fragile plants to physically support each other until strong enough to stand on their own. Sow a new batch of dill seeds every two weeks and you will have a constant supply during the growing season. Dill can be grown indoors if put in a sunny location with six hours of sun. When grown in containers, use a deep pot to accommodate the long roots and remember that you will eventually have a plant that is three feet tall and may eventually require staking. For a vibrant splash of color, try interspersing the dill with orange pot marigolds. Dill is helpful to plant in the garden as it attracts beneficial insects whose larvae feed on aphids. This makes it a good plant to protect roses. Caterpillars are fond of dill and may be hand picked if they become a nuisance.
To harvest dill, just snip whatever you need with scissors, leaving the rest of the plant to keep growing. Cut frequently until you are ready to switch to seed production. Once seed heads begin to form, it is time to stop cutting dill for fresh use. If intending to use the seeds for further planting, the dill plant should not be grown near fennel, caraway, or angelica, as these species can hybridise. The seeds are viable for three to ten years. The seeds can be harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.
Dill is a lovely herb with a simple clean taste resembling that of caraway. The seeds have a pungent and aromatic flavor similar to a combination of anise and celery. When using dill leaves it is best to use it fresh rather than dried for a superior, delicate, and fragrant flavor. The leaves of fresh dill should look feathery and green in color. If using dill in a hot dish such as stew or a sauce, be sure to add it just before serving, as it loses its flavor in the heat. Whenever possible, explore the local herb shops or gourmet/ethnic sections of you local grocery store for a selection of the herb with a superior quality and freshness that surpasses the general supermarket version. Just like with other dried herbs, try to select organically grown dill seeds since this will give you more assurance that the herb has not been irradiated.
Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Since it is very fragile, even if stored properly, dill will only keep fresh for about two days. Dill can be frozen either whole, or chopped, in ice cube trays covered with water or stock that can be added when preparing soups or stews. If you find that you have cut more dill than you can use, dry the excess in a microwave. Spread the dill in a single layer on a paper towel and microwave on high for three minutes. The result is beautiful and tasty - much better than the dried dill you buy in the grocery store. After microwaving, remove and discard the hard stems, crumble the leaves, and store in a air tight container protected from light where it will keep for up to six months.
Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and your favorite egg salad recipe. The seeds are used in breads and can improve the taste of roasts, stews, and vegetables. Try grinding the seeds to use as a salt substitute. Both the flowering heads and seeds are used in flavored vinegars and oils. The seed heads, combined with vinegars, garlic, salt, and pepper give flavor to dill pickles. For a special side dish, mix together chopped potatoes, green beans, and plain yogurt and then season with both dill seeds and chopped dill weed. Another recipe idea is a light, refreshing, and colorful garden salad that is an excellent accompaniment for grilled fish or chicken. It is also a lovely picnic salad. It is quick and easy to make.
FAVORITE DILL SALAD
8 T. of rice wine vinegar
1/4 tsp. coarse ground pepper
8 tsp. sugar
1/2 tsp. salt
4 T. chopped fresh dill
3/4 tsp. grated lemon peel
1 English cucumber
4 radishes, cut into matchsticks
2 tomatoes, chopped
Mix together the first six ingredients in a glass or stainless steel bowl. Stir until the sugar dissolves. Slice the cucumber lengthwise and then into 1/4 inch segments. Add this to the marinade, along with the radishes and tomatoes. Toss well to combine flavors. Refrigerate for 1/2 hour, stirring a few times to equally marinate.
Serves 4
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