Common Name: Dill
Scientific Name: Amethum graveolens
Seed Saving Level: Advanced
Planting: Sow seed in spring in full sun; thin plants to 18 inches apart. Let plants go to seed and they will come up continuously through summer.
Harvesting: You can use dill weed once the fern-like leaves develop (about 8 weeks); cut them next to the stem. Gently harvest your herbs using pruning scissors.
Seed Saving: After flowering, allow the seed heads to dry on the plant. The entire seed head can be cut when the seeds are a pale brown. Loosely secure a paper bag over the flower heads to collect the seed before hanging. Seed should be stored in airtight glass jars (preferably in brown glass) and kept in a cool, dry cupboard out of the light.
Recipe: Dill Potato Salad
- 3 pounds baby yellow potatoes
- 1/4 c minced shallot (1 large)
- 1/4 c fresh dill, minced
- 2 tbsp fresh parsley
- 3 green onions, optional
- 1/4 c white wine vinegar
- 1 tsp kosher salt
- 1/4 c capers, drained
- 2 tbsp olive oil
- fresh ground pepper
Fill a large pot with cold water and add 1 tbsp kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for 5-8 minutes, depending on the size. Cook until fork tender (taste test to check).
Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
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 1/2 c warm water. Let stand for five minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds of black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.