2. Dill – May also be known as American or Common Dill. Dill is an old plant that is even discussed in Egyptian writings over 5,000 years old. The plant bears feathery leaves on a hollow stems. When flowering, dill produces a large number of yellow colored flowers. It is another annual aromatic herb that is easily grown from seed. The taste is slightly bitter and sharp.
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Starting -- When growing in pots use a larger container, 12 inches and plant just a few seeds about 4 to 6 inches apart. When you get some seedlings up, transplant or thin to 3 plants per pot. Dill grows to about 30 inches in height so allow lots of room.
Temperature – Dill is a hardy plant and can tolerate temperatures to as low as 25 degrees Fahrenheit for short periods. Because of this low temperature tolerance, it can be sown outside in the early spring or in a pot set in a cool place for a couple of days to assist seed germination.
Containers – Again the terra cotta pots are best but a plastic tray with a drain pan under it may also be used. If using a tray, dill plants in individual small pots can make be a workable arrangement.
Light – Dill needs a lot of light -- At least 5 hours of direct sunlight daily or up to 12 hours of bright intensity artificial light per day.
Harvesting – Pick leaves as flowers start to open. After full blooms are achieved, leaf production stops. Harvest seeds when they are flat or brown.
Uses – In potato salad, omelets, sprinkle in salads or on sliced cucumbers and tomatoes, over cooked green beans , on salmon before broiling, brighten up your tuna salad with a bit of dill and combine with garlic and pepper to make a highly spiced pork roast. Use the leaves and seeds to make pickles, beet dishes, in sauerkraut dishes and for making spiced vinegars.