Anethum graveolen or Dill

DILL

Anethum graveolens, or Dill, is a short-lived perennial herb and is the sole species of the genus Anethum,   With cucumbers coming on in gardens all over the Bluegrass, Dill is the perfect herb to make pickles.

Dill grows to16–24 inches on slender stems with finely divided, delicate leaves. The leaves are similar  to the leaves of fennel. . The flowers start out white and slowly change to yellow; they look like small umbrellas.   The seeds are tiny and thick, with a slight curve.

Culinary uses:  Dill seeds are used as a spice, and the fresh leaves and dried leaves - known as dill weed - are also used as herbs.  The fern-like leaves are very aromatic and are used to flavor many foods, such as salmon, soups and pickles.  The Dill flower is also used in making Dill Pickles.  Dill is best when used fresh because it quickly loses its flavor when dries.  An exception to this is freeze-dried Dill leaves - these hold their flavor for sever months after freeze drying.  Dill oil can be extracted from the leaves, stems and seeds of the plant.  Dill seeds were traditionally used to soothe the stomach after meals.

Cultivation:  To successful cultivate Dill you need warm to hot summers with lots of sunshine; even partial shade will reduce the yield substantially. Dill prefers rich, well drained soil and I typically grow my Dill in the same space with my cucumbers.  Dill seeds will keep for up to 10 years with reliable germination.  Occasionally, in the Bluegrass region, if the winter is mild, Dill will self-propagate.

Harvesting:  The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds can then be separated from the stems by shaking, and then be easily stored in an airtight container.

Dill Pickles
Ingredients:
--7 quart  canning jars, lids & rings
--fresh dill, heads & several inches of stems shaken free of bugs
--cucumber,s washed, scrubbed
--1 garlic clove (optional)
Brine:
--8 1/2 cups water
--2 1/4 cups white vinegar
--1/2 cup pickling salt
Directions:
Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.  Fill canning kettle half-full with hottest tap water; set on burner over high heat.   In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.   In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. 

FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cucumbers into the jar to the NECK of the jar - squeeze cucumbers into the jar tightly--uniform size helps; add a few small sprig of dill at the top.  Once jars are loaded, pour in the brine leaving half-inch head space in each jar.   Add lid and ring to each jar, tightening evenly.   Place jars into canner with water JUST to the necks of the jars.   Bring water ALMOST to a boil.  Remove jars, set on a dish towel on the kitchen counter.  Check for seal (indented lid), label jars or lids, store in cool dark cupboard.

NOTES: When washing and scrubbing cucumbers,  sort them into piles by size. This really helps make your jars look nicer,  You can also slice cucumbers for delicious dill slices.