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Soil: Light, well-drained, sheltered spot, humus soil.
Useful Parts: Leaves, seeds.
Growth Habit: Fine foliage with tiny yellow flowers.
Harvest Method: For best flavor – cut stalks before flower heads appear. Seeds ripen in autumn and flower head can be snipped when first few seeds begin to fall.
Handling: Dry leaves on wire rack in a shady, cool place. When dry, rub leaves into an airtight container. Freeze fresh leaves in ice cube trays or wrap fresh dill sprays in foil and freeze. Heads should be dried, seeds shaken and stored in airtight containers.
Uses: Flavors many cooked vegetables, cottage cheese, cream cheese, sauces and dressing. Flavoring for meats and fish. Make dill soup, use as a garnish; dill is soothing herb; seeds are rich in oils, which help with digestion; said to strengthen the fingernails.
Anethum graveolens Characteristics
- Deer Resistant
- Sun Tolerant
Soil Moisture Needs