Dill
Introduction
Dill is one of my favourite herbs to grow with its spectacular feathery leaves on a tall plant, followed by the production of yellow flowers that resemble an exploding firework. The young leaves are delicious as a flavour in a yoghurt dip, pickling, or when cooking fish.
Planting
- Sow outdoors in spring
- Dill seedlings do not cope well with being moved
Harvesting
- From July -October
- Both leaves and seeds have culinary use
(inside)
(outside)
(fresh)
(stored)
= jar, 
= freeze, 
= store
Varieties
Dill naturally grows tall at over 1 m in height. There are dwarf varieties better suited to growing in containers.
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Growing
Dill is easy to germinate in the spring and should be sown outside directly in a bed or the final growing container. Keep the soil moist at all times. When young, the plants are susceptible to being eaten. At the first sign of attack, cover with fleece or a net capable of stopping slugs and snails reaching the plants.
Owing to the plants height, in exposed sites dill will benefit from tying to a cane as support. After flowering, the plants will produce seed that can be stored and used as flavouring for food.