| Dill (Anethum graveolens) |
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| Didi Hofmann | |||
| Tuesday, 18 October 2005 | |||
At first glance it's easy to confuse Dill and Fennel and of the two, Dill is the Cinderella herb, less known for its delicate, nuanced flavour. Dill is a hardy annual that can be planted at anytime between spring and midsummer and it grows into a beautiful, 1-metre high feature plant, with feathery blue green leaves and yellow flowering heads, the size of dinner plates. It prefers a sunny position, that's protected from the wind, and rich well-drained soil. Do not let the plant dry out in midsummer or else it will run to seed very quickly. Seeds should be harvested after the flowering heads turn brown. Tie the stems in loose bunches, cover the heads with a brown paper bag and hang up to dry in an airy place for a few days. Discard the stems and you will be left with a bag of dry seeds, which can be stored in an airtight container.
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