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Gardening in the Rainy Zone.
DILL, DILL WEED
India, Southwest Asia.
Sunset zones: 1-24. USDA zones: All.
Heat zones: 12-1.
Height: 2 feet (61 cm). Width: 1 foot (30 cm).
Flattened umbels of tiny, mustard yellow flowers.
Aromatic, thread-like leaves on ridged stems.
Sow seed in situ every two weeks after soil warms up (60°F, 15°C), for a constant supply of fresh leaves.
Rainy Side Notes
A close relative to fennel, dill weed finds many uses—from pickling to using fresh for fish, salads, sauces and medicinally. This fast growing annual is one of my favorite herbs for the kitchen. Once you use fresh dill leaves from the garden and taste the difference, you will have a hard time going back to dried.
Instead of drying the leaves, chop and freeze them to retain its wonderful, fresh flavor. My favorite way is to chop it up and add a teaspoon per slot filled with water in an ice cube tray. When the water freezes, pop the cube out, place them in zip lock bags, and take cubes out as needed.
If you use the seeds for cooking, allow them to ripen on the plant until they turn brown. Place the seed heads on a tray or hang them upside down in a dry, cool place.
After seeds germinate, thin to one and one half feet apart. You can let a few plants go to seed every year for a constant supply. Dill attracts beneficial insects to the garden.
Photographed in author's garden.