Dill – most people either love it…or hate it. I’m in the Dill Lover category myself.
This herb is fairly easy to grow as an annual and makes a beautiful addition to any summer garden. Watch out if you get any helpers though. They might mistake it for a weed and level the poor little plant. (Does it sound like I speak from experience?)
To grow your own dill, it’s best to seed directly in the garden. Sow seeds ¼” deep and about 18” apart. It germinates best when it’s between 60 and 70 degrees. It has a long taproot and doesn’t transplant well. For an extended harvest, sow seeds every few weeks. The lacy, feathery leaves create the dillweed that you purchase in the spice section of the grocery store. The plant will flower at the top of the main stem, with an umbel of brilliant yellow blossoms. Let it go to seed and you’ll have dill seed to harvest. Keep few heads on the plants and it will self-sow for a crop next year.
Here’s a favorite recipe that calls for dill. From Herb Store Favorites.
Tomato Dill Soup
Of course, I also have to include my own favorite soup. I can make a whole meal out of just this soup. It also is a great crock pot meal. Mix it up several hours before needed. Cook on low and on serving add a dollop of sour cream and you’re ready to go.
1 large can of tomato juice (approximate ½ gallon size)
1 15 oz can crushed or diced tomatoes
1 tsp dried dill weed
½ tsp garlic powder
1 8 oz container heavy whipping cream
sour cream for garnish
Mix tomato juice, crushed tomatoes, dill weed, and garlic powder. Heat thoroughly. Lower heat and add heavy whipping cream. (Heat slowly or cream may curdle.) Don’t allow soup to boil. Top each serving with a dollop of sour cream and a light sprinkle of dill weed.
For cooking in a crock pot, heat initial ingredients on high for about an hour. Turn to low and add the whipping cream.