Dill : Crop of the Week: Dill
Dill, Anethum graveolens, is a tender annual, native to Asia Minor and the Mediterranean region. A member of the carrot family, it has been cultivated since at least since 400 B.C.
• In 2010, Yuma County producers grew roughly 100 acres of fresh herbs, including dill.
• Dill is widely cultivated throughout Europe, Asia and the Americas. In medieval Europe, it was believed that dill protected against curses and witchcraft. It was also thought to make one drowsy. The word “dill” comes from the Norse word “dilla” that means to put to sleep.
• Dill will produce wispy leaves growing on a single stem about 30 inches high that can be harvested about eight weeks after sowing. At this stage, the plant will begin to produce flower heads, causing the leaf production to stop. In Eastern European countries, dill is grown principally for the flower heads that are used to flavor pickled fruit and vegetables, especially gherkins.
• Dill will keep well in the refrigerator for about three weeks — the remainder can be stored in the freezer in individual portions. Dill can be dried and stored in an airtight container, but in our experience this causes it to lose most of its flavor.
• Dill is best known for seasoning pickles but is delicious in many recipes for meat, fish and poultry. Add dill at the end of cooking to retain its flavor. The flavor is similar to anise seed, so be sparing when adding it to food or it will overwhelm other flavors. The foliage and seeds may also be used in soups, salads, breads, party dips and fish dishes.
• An essential oil obtained from the fruits and leaves of the dill plant is used not only for pickles but also in chewing gums and candy.
• One tablespoon of dill seed contains more calcium than a cup of milk.
• International Dill Pickle Week was first celebrated in 1948 and is held the last two weeks in May.
Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at [email protected] or 726-3904.
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