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DillMy sister Liz, who has raised l0 kids and has kept her sense of humor (she’s not sure about her sanity!) said it best: “Your kids will never remember how clean you kept the house but they will remember the times you took to play or teach them fun things”. I’ve followed Liz’s advice when my boys were little, and now I’m doing the same with my grandchildren. I had promised Anna and Thulja that we’d make pickles when the dill and cucumbers were ripe. When the chosen day arrived, my house was such a mess that you couldn’t walk on the floors barefoot. But I had my priorities straight. I vacuumed the kitchen put the rest of the house out of my mind. We had such fun picking dill and cucumbers from the garden, which the girls made into delicious pickles. And the dust balls went unnoticed! Dill is another of my favorite herbs, and is a beautiful feathery plant.
It has a calming effect on upset stomachs, and children were given these “meetin’ seeds” in
the old days to chew on during long church services. CULTIVATIONA native of the Mediterranean and southern Russia, dill is a self-seeding annual. You’ll be surprised by how many dill “volunteers” you have the next year. Plant in a sunny spot with good soil about a foot apart and your dill may reach over 4 feet. Make successive plantings a couple weeks apart for a continued harvest. HARVESTING AND PRESERVINGDill leaves are mild to strong in flavor and are also called dill “weed”. The flowers and seeds are more pungent. Harvest seeds when they become light brown and before they scatter from the flower head. Tie stems with seed heads intact and hang upside down in a paper bag. As they seeds dry, they drop to the bottom. You can also place leaves in a single layer on a lined cookie sheet and freeze, then package. Or lay them in a single layer between microwave-proof paper towels and microwave on high for a minute or so. When they’re dry and crumbly, they’re done. Store both seeds and leaves in dark colored bottles in a cool, dark place. COOKING WITH DILLDill is full of calcium, and enhances the flavor of green beans, seafood, potatoes and breads. Paired with yogurt and garlic, it’s a delicious marinade for grilled meats. Add the leaves to dips and spreads for raw veggies.
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