Dill,The,Meeting,House,Herb,Di health Dill The Meeting House Herb

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Dill The “Meeting House” Herb (Anethum graveolens) There is nothing like the flavor of fresh dill, and the best way to get really fresh dill is to grow it yourself. Fortunately, dill is an easy herb to grow, and once you discover the pleasures of growing your own, you'll never buy commercially prepared dill again. In this issue, you'll discover how to grow dill, and lots of uses for this refreshing herb. Some of the recipes in this issue may be familiar, but I bet you'll find a few new ones, too!Dill or dill weed, is a native of Southern Europe and Western Asia. Dill grows wild in the Mediterranean countries and has escaped from gardens in parts of North and South America. It was found among the names of herbs used by Egyptian doctors 5,000 years ago and the remains of the plant have been found in the ruins of Roman buildings in Britain. It is mentioned in the Gospel of St. Matthew: It is suggested that herbs were of sufficient value to be used as a tax payment-oh if that were true today! :”Woe unto you, Scribes and Pharisees, hypocrites! for ye pay tithe of mint and dill and cumin, and have omitted the weightier matters of the law.” It was once an important medicinal herb for treating coughs and headaches, and an ingredient of ointments and for calming infants with whooping cough. Dill is said to come from the Anglo-Saxon dylle meaning to soothe or lull. During the Middle Ages dill was prized as protection againsh witchcraft. While magicians used it in their spells, lesser mortals infused it in wine to enhance passion. Early settlers took dill to North America, where it came to be known as the ”Meeting House Seed,” because the children were given the seed to chew during long sermons to keep them from feeling hungry. Dill is an annual with a height of about 2-5 feet. Tiny yellow-green flowers grow in flattened umbel clusters in the summer. The leaves are aromatic, feathery green. Dill weed is what most recipes ask for, dill leaf is the same thing. In the Spring sow the seeds in succession for a good leaf crop. The seeds are easy to handle, being a good size. Dill does not like being transplanted, so choose the site carefully. Dill prefers well-drained, fertile soil in full sun. Dill can be grown in containers, in a sheltered corner with plenty of sun. However, it will need staking. The art of growing it successfully is to keep cutting the plant for use in the kitchen. That way you will promote new growth and keep the plant reasonably compact. The drawback is that it will be fairly short-lived, so you will have to do successive sowings in different pots to maintain a good supply. Anethum graveolens) Shop for Herb Seeds Dill is one of the easiest herbs to grow and would make a great first herb for someone who has never grown herbs before. You'll find lots of uses for both the fronds and the seeds in the kitchen. A sprig of dill will perk up almost any soup, salad, or main dish. You can buy transplants at your local garden center, but there is no need because dill is easy to grow from seeds. You won't even have to start them indoors - just plant your dill seeds right in the garden where you want them to grow. When to PlantDill likes to be planted in cool weather. In warm winter areas that don't experience a hard frost, you can plant dill in fall or winter. In cooler areas, plant dill a week or two before your last hard frost. After the first sowing, plant again every 10 days or so for a continuous crop. When growing in containers, use a deep container to accommodate the long roots, and remember that you will eventually have a plant that is three feet tall. Plants grown in containers may require staking. CultivationHere are a few suggestions to start you on your way to a healthy crop of dill:Dill, like most herbs, loves to bask in the sun, but will tolerate afternoon shade.Dill grows up to 3 feet tall, so plant it in the back of your flower, vegetable or herb garden. Sow seeds close together. This will allow the plants, which blow over easily to support each other. Cover the seeds lightly, and allow a week or two for them to germinate.For a continuous crop, sow repeatedly from mid spring to early summer.Don't plant near caraway, fennel or angelica.Caterpillars are fond of dill, and can be handpicked if they become a nuisance.Harvesting and Preserving Dill is a lovely herb that adds a refreshing flavor to any recipe. Try adding a little dill to a ho-hum recipe, and watch what happens. It’s almost magic! This booklet starts with tips on growing, harvesting and preserving dill, and then turns to cooking with dill. These are without a doubt the best dill recipes you’ll ever taste!More... The best way to use dill is fresh from the garden, so during the growing season, cut your dill to use fresh as you need it. If not kept cut, your dill will go to seed, so cut often until you are ready to switch to seed production. If you find that you have cut more than you can use, dry the excess in the microwave. Spread the dill in a single layer on a paper towel and microwave on high for 3 minutes. The result is beautiful and tasty - much better than dried dill you buy in the grocery store. After microwaving, remove and discard the hard stems, crumble the leaves, and store in an airtight container protected from light. Once seedheads begin to form, it's time to stop cutting dill for fresh use. Allow the seedheads to develop and dry completely, then cut them. You'll be able to remove the seeds easily with your fingers. Medicinal Uses:To brew a stomach-soothing tea, use two teaspoons of mashed seeds per cup of boiling water. Steep for ten minutes. Drink up to three cups a day. In a tincture, take 1/2 to 1 teaspoon up to three times a day. To treat colic or gas in children under two, give small amounts of a weak tea. Many herbalists recommend combining dill and fennel to ease colic in infants.`Culinary UsesThe taste of dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and salads. The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. Try grinding the seeds to use as a salt substitute. Both the flowering heads and Pick leaves fresh for eating at any time after the plant has reached maturity. Although leaves can be dried, great care is needed and it is better to concentrate on drying the seed for storage. Put the flower head upside down in a paper bag and tie the top of the bag. Put in a warm place for a week. The seeds should then separate easily from the husk. Store in an airtight container. The seeds will keep their flavor very well. Dill is a culinary herb that improves the appetite and digestion. The difference between dill leaf and dill seed lies in the degree of pungency. There are occasions when the seed is better because of its sharper flavor. Dill doesn’t mean pickles but “dill pickles” is so common it seems like one word. Don’t confine this versatile herb! A few sprigs work wonders for potato salad and try the yellow flowers in green salads. It is used as a flavoring for soup, lamb stews and grilled or broiled fish. It can also add spiciness to rice dishes and be combined with white wine vinegar to make tasty dill vinegar. Dill leaf can be used generously in many dishes, as it enhances rather than dominates the flavor of food. For dill pickles, before it sets seed, add one flower head to a jar of pickled gherkins, cucumbers or cauliflower for a flavor stronger than dill leaves but fresher than seeds. Where a salt-free diet must be followed, the seed, whole or ground, is a valuable replacement because of its high mineral content. Truly a great herb and certainly not a weed! Source:Your Backyard Herb Garden by Miranda Smith Complete Herb Encyclopedia by Nico Vermeulen Encyclopedia of Herbal Medicine by Andrew Chevallier The Herbfarm Cookbook by Jerry Traunfeld All About Herbs, Avery's FAQs Series