{"id":1735,"date":"2013-06-02T01:53:05","date_gmt":"2013-06-02T01:53:05","guid":{"rendered":"http:\/\/www.chickenfish.cc\/bio\/?p=1735"},"modified":"2013-06-29T07:33:40","modified_gmt":"2013-06-29T07:33:40","slug":"dill","status":"publish","type":"post","link":"https:\/\/www.chickenfish.cc\/bio\/dill\/","title":{"rendered":"Dill"},"content":{"rendered":"

Dill – Anethum graveolens – is an under rated herb. It’s seed has a quite strong ‘pungent’ flavour and imparts it best into creamy sauces. It is of course also excellent for a quick pickled curcubit or other esculents with some vinegar. It is most widely known in northern european cuisines and for a partner with fish or other seafood.<\/p>\n

Both the seed and the leaf are excellent for eating and flavouring.<\/p>\n

It makes for an excellent addition to bread or bread rolls like with caraway etc. It can add a really interesting savoury flavour to a simple flat bread – especially if you use a flour\/yeast\/milk\/yoghurt combo recipe.<\/p>\n

Usually it grows fairly easily in most soil types and climates, but it prefers a nice hot sunny summer to ripen up the seed heads.<\/p>\n

It usually grows to about 50-60cm high and then the flower heads reach up to a metre or more.<\/p>\n

To collect the seed simply trim the entire seed head when starting to dry out and drop into a paper bag and sit in warm dry spot. This may need to be done over a few weeks or so as the various flower heads ripen.<\/p>\n

https:\/\/en.wikipedia.org\/wiki\/Dill<\/a><\/p>\n

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I also grow dill in amongst other herbs and vegetables as a pollinator attractor. Here you can see flowering and seeding heads in between Tomatoes and Nasturtium (Tropaeolum sp.).<\/em><\/p>\n

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A simple easy tasty creamy dill sauce:<\/p>\n