Dill (Anethum graveolens)

From C&PWiki

Dill (Anethum graveolens) is a tender perennial herb, grown as an annual in temperate climates for both its foliage and seeds. It is a traditional ingredient in pickling, to the extent that pickled cucumbers are sometimes known as "dill pickles".

Related species

Dill is the only recognized species in its genus. It is an umbellifer, part of a group of plants with umbrella-shaped flowering seed heads in the family Apiaceae, including many other common herbs, such as caraway, cumin, coriander, and fennel, as well as vegetables such as carrots, celery and parsnips.

Growing dill

Dill can be grown as a perennial only in USDA zones 9 and 10. In other areas, it can easily be grown as an annual.

Sow seeds directly in the garden starting around the average date of last frost. Choose a site with full sun, neutral to slightly acidic soil, and some shelter from high winds to protect the tall stalks that will develop. Scatter the seeds thinly or sow in shallow drills, then thin to 8-12 inches apart.

Foliage is often ready to harvest in 50 to 60 days from germination; the flavor is best before flowers appear on the plant. Slow-bolting species and succession planting can ensure a steady supply throughout the summer. Dill is a prolific reseeder and can become invasive if uncontrolled.

Dill can be grown in containers, as long as ten to twelve inches are allowed for its taproot to form.

Preserving dill

Like many herbs, the foliage of dill may be dried, although some fresh flavor will be lost. It can also be frozen for later use.

The seeds can be dried and harvested by hanging them upside-down in a brown paper bag for use in cooking or pickling, or for next year's crop.