Dill

Species and Selections
Most dill plants are tall and leggy, but the selection Dill Bouquet (Anethum graveolens Dill Bouquet) is shorter and more compact than common dill. It reaches only 2 feet in height and does not need staking. The foliage is also fuller and more plentiful. Dill Bouquet is excellent for growing in containers. Hedger is a European selection ideal for cut flowers as it produces few seeds and is suitable for cutting over a long time.

Harvest, Storage, and Use
You can harvest dill foliage anytime from seedling stage until the plants bloom. When the plant begins to flower and set seed, harvest the entire plant and preserve the foliage. Use the flowers in arrangements.

To harvest dill seeds, collect them when they first turn brown, or they will soon drop off. Cut the seedhead halfway down the stalk, and hang it upside down in a paper bag in a dry, well-ventilated place. After the seeds drop into the bag, store them in an airtight container. Dill's pungent seeds can be used in pickles, breads, salad dressings, and sauerkraut.

Dill leaves are best enjoyed fresh but can be frozen in water or stock, dried, or, if refrigerated, stored in butter or oil. Finely chop fresh dill for maximum flavor. Use it on fish, in beans, eggs, soups, sandwiches, vegetables (potatoes, cabbage, green beans), green salads, potato salads, sauces, and cheese. Dill makes a good salt substitute. Dried leaves tend to lose flavor in the drying process, so use them liberally.