Wednesday, September 22, 2010

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Title: Dill: The Most Important Culinary Herb in Scandinavia

Author: Gwen Nyhus Stewart

Article:
The ancient herb, Anethum graveolens or Fernleaf dill as it is
commonly known, was mentioned some 5,000 years ago in early
Egyptian writings. It is the most important culinary herb in
Scandinavia, as popular as parsley is in other parts of the
world. The word 'dill' stems from the Old Norse word dilla,
meaning "to lull," and can be grown indoors and out. The
feathery leaves make dill a pretty foliage plant, which is
lovely as a green foil for the flowers in your garden. The
fragrance of dill on fingers evokes a 'comfort smell' for many
people as the leaves smell of homemade dill pickles.
Old-fashioned dill water or gripe water as it is commonly known
(made by infusing crushed dill seeds in hot water), is still
used as a remedy for indigestion in adults as well as children.

Dill is an annual but self-seeds so once planted you will have
it forever in your garden as long as you allow some of the
plants to go to seed. Dill has yellow flowers and grows 1 - 4
ft. (30 - 120 cm) tall outdoors. In pots indoors, dill will be
less tall. Grow dill from seed and when thinning, use the
seedlings you pull up, as they are tender and delicious. Dried
dill leaves are known as 'dill weed.' If you need dill seed for
your fall pickles, plant some dill in mid-July to ensure you
have ripening seed.

Cultivation requirements: grows best in deep, well-drained,
fertile, sandy loam, likes compost or manure. Dill must be grown
in full sun and watered during dry periods. Dill is easily grown
from seed and grows well indoors if grown under fluorescent
lights. Hang the lights 6 inches (15 cm) from plants and leave
on for 14 hours a day. Dill does not transplant well and it
needs a deep pot for its long taproots. Pinch out the tops to
prevent flowering and seed setting to keep plants growing
longer.

In the garden, dill can be planted with cabbages but not near
carrots. In the kitchen, use dill for pickles, cabbage, turnips,
cauliflower, in butter on fried or grilled fish, sour cream,
meats, stews, cream cheese, dips. Use fresh with green beans,
potato dishes, cheese, soups, salads, seafood, sauces, and
snipped on vegetable dishes. Sprinkle young dill on broiling
lamb, pork chops, or steaks during the last 5 minutes of
cooking. Seeds can be sprinkled on toast or crackers with salmon
that has been mixed with mayonnaise. Seeds and leaves can be
used in fish sauces. Zucchini can be sliced thin and sautéed in
olive oil and fresh dill leaves for a nice side dish.

Fresh dill can be kept in the fridge for a few days by
submersing the stems in a glass of water. Cover loosely with a
plastic bag and make sure the leaves are above the water. Fresh
leaves can be frozen in re-seal-able bags and used in dishes.
Seeds can be stored in a closed container and used as needed.
You can eat the leaves, seed heads, and seeds. Use seeds if
cooking for a long time and dill weed if adding at the last
minute. Dill can be dried or frozen.

About the author:
Gwen Nyhus Stewart, B.S.W., M.G., H.T., is an educator,
freelance writer, garden consultant, and author of the book The
Healing Garden: A Place Of Peace. To find out more about the
book and subscribe to her free Newsletter visit
www.gwenshealinggarden.ca Gwen Nyhus Stewart © 2004 - 2007. All
rights reserved.

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