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Dill is a tall, lanky annual with umbrella shaped flower heads that produce the famous seeds that are used to make dill pickles. While leaves of Dill can be used in pickling, it is the seeds that contain the essence we taste in dill pickles. Like so many culinary herbs, the leaves of Dill are best when the plant is not flowering. Cutting out the center stalk can delay flowering some, but it is really best to succession plant dill. By planting every 2 or 3 weeks, Dill leaves can be kept at the ready for fresh use. As the plants make seeds, usually in late summer, keep an eye on the flower heads. When the first seeds fall, harvest the whole head and finish ripening it in a paper bag. The seeds shake free when they are fully ripe and can then be stored in an airtight jar. |
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Where Dill gets a lot of water or extra shade it can be very floppy and supports may be necessary to keep the seeds from ending up in the dirt. Dill makes a great container plant. But it does have a substantial tap root so a deep pot is necessary. Try planting 2 or 3 in our Terra Roma Fluted Square Pots! And of course we have to have these two recipes! |
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This Swallowtail Caterpillar likes Dill
almost as much as we do. Maybe more! By the time this little guy and his
friend were finished this Dill plant was nothing more than some green
sticks.
And, the caterpillars were a whole lot bigger! |
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Cultural Information Height: 3 Feet Hardiness: Annual Flower Color: Yellow Characteristics: Full Sun Uses: Butterfly Plant, |
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