Growing Dill
Dill is an ancient herb that has long been valued for its medicinal qualities, but is equally popular in the kitchen. The taste of dill complements the flavour of many dishes, including meats, omelettes, pasta and, best of all, fish. There’s nothing like a sprig of dill to make smoked salmon taste even better. And, with its bright green, fern-like leaves, dill makes an attractive garnish.
Dill is an annual that flourishes in the summer garden and grows easily from seed (you’ll find dill seeds in the Yates herb range). Dill doesn’t like being transplanted, which means it should be sown direct where it’s to grow. Dill seeds, though small, are easy to handle and can be spaced out into individual positions. Keep the soil moist until after germination and thin out the seedlings to at least 20cm apart. Watch out for snails and slugs, which love young dill plants. A sprinkling of Blitzem or Baysol pellets will protect the seedlings.
Dill plants will eventually grow to about 1m in height, so they’ll appreciate a sunny or lightly shaded spot that’s protected from the wind. Even so, the plants may need some support as they grow. The easiest way to do this is to push three bamboo stakes in around each plant and loop some string around to cradle it.
Dill must have good drainage but will rush to seed if the soil gets too dry, so make sure the plants are regularly watered at the base. Mind you, all is not lost if the plants do go to seed, as the seeds are useful, too. Collect the ripe (brown) seedheads and dry them inside a paper bag. Then rub off the outer husks and add the seeds to vinegar, or blend and mix with sour cream to make a flavourful dip. Or experiment by sprinkling dill seeds into any dish that you think will be improved by their distinctive and pleasant flavour. Seeds will keep well in an airtight container.
Dill plants have a relatively short life, so make successive sowings throughout the summer months. One word of warning though: don’t plant dill near the closely related fennel because the flowers may cross-pollinate and the resulting seeds will have a very odd flavour.
Harvest fresh dill leaves with scissors. Regular cutting will prolong the life of the plant, promote new growth and give you plenty of leaves for the kitchen. Leaves can be chopped into soups, salads, egg, fish and meat dishes.
Dill makes a great companion plant for beets, carrots, coriander, cucumbers and tomatoes and, if left to flower, will attract many of the garden-friendly insects that control pests such as aphids.
Dill is renowned for its medicinal properties. For centuries mothers have made dill water (also called gripe water) and used it to soothe unhappy babies. Dill is said to aid digestion, relieve headaches, reduce fever, stop hiccoughs and sweeten bad breath.
