Season: Spring - Fall
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Dill grows up to 1.5–5 feet (0.46–1.52 m) from a taproot like a carrot.[7][8] Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, 10–20 cm (4–8 in) long with ultimate leaf divisions are 1–2 mm (1⁄32–3⁄32 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (1⁄16 in) broad, but harder in texture.
In hot or dry weather, small white to yellow scented flowers form in small umbels 1–3+1⁄2 in (2.5–8.9 cm) diameter from one long stalk. The seeds come from dried up fruit[7] 4–5 mm (3⁄16–3⁄16 in) long and 1 mm (1⁄16 in) thick, and straight to slightly curved with a longitudinally ridged surface.
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Mature Height
24 Inches |
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Mature Width
24 Inches |
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Light
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Water
Moderate |
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Uses
Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.
Like caraway, the fern-like leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried. However, freeze-dried dill leaves retain their flavor relatively well for a few months.
Dill oil is extracted from the leaves, stems, and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.
Dill is the eponymous ingredient in dill pickles.
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RECIPES
Dill Potato Salad
Ingredients
• 3 pounds baby yellow potatoes
• ¼ cup minced shallot (about 1 large)
• ¼ cup fresh dill, minced
• 2 tablespoons fresh parsley
• 3 green onions, optional
• ¼ cup white wine vinegar
• 1 teaspoon kosher salt
• ¼ cup capers, drained
• 2 tablespoons olive oil
• Fresh ground pepper
Instructions
1. Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
2. Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
3. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
4. Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added ¼ teaspoon more). Serve warm or room temperature.
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Lemony Cauliflower With Garlic, Dill and Herbs
Ingredients
• 1 lemon, plus more lemon juice to taste
• 1 ¼ teaspoons fine sea salt, plus more to taste
• 1 large head cauliflower (about 1 ¾ pound), bite size cuts
• 1 jalaperio, finely chopped
• 2 scallions, whites and greens thinly sliced
• ½ cup chopped fresh dill
• ¾ cup extra-virgin olive oil
• 2 garlic cloves, finely minced
• 2 teaspoons cumin
Instructions
Step 1:
Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapefio, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
Step 2:
Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
Step 3:
Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.
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