DAYS TO HARVEST
USES & COOKING SUGGESTIONS
We love dill best fresh, and you can grow a good supply throughout a lot of the year by doing succession sowings every 2-3 weeks. Dill is somewhat hardy and will often survive a light frost, although not much more than that. In the summer heat it does bolt fairly quickly, but can still produce some good leaves, especially if it has enough water and in very high temperatures it will benefit from some shade cover. If your dill does bolt, use the umbels in pickle making, or save the seeds for sowing next year or for flavoring your winter cabbage, beets or carrots. It also attracts a lot of beneficial insects when it blooms, and we use it to attract the best bugs to our gardens. Here is a recipe for honey-lemon-dill salad dressing: take a very generous handful of fresh dill leaves, and cut them into approximately 1-inch sections using kitchen scissors. Put these into a blender with 1/2 a cup of honey, 1/2 a cup of lemon juice, 1 clove of garlic, chopped or crushed, and about 1 cup of olive oil. Blend on a high speed until the dill is well chopped, and the mixture looks fairly emulsified. Add salt to taste and blend again quickly. If you like sweeter salad dressing, add more honey, or if you prefer sour things, then add more lemon juice. If you are in a maple syrup producing area, you can also use maple syrup, although it does not emulsify (blend) the oil and juice together as well as honey, so you’ll need to shake up your dressing before serving it.