Background: The scientific name of dill is Anethum graveolens and it belongs to apiaceae family. Dill is an annual crop about 60-120cm tall. It is native to Southern Russia, Western Africa and the Mediterranean. It has aromatic leaves and stems. The leaves and tender stems are used for culinary purposes. Dill helps to regulate diabetes, promotes digestion, fortifies bone health, prevents infection and it is a remedy for insomnia.
Basic requirement: Dill grow best in full sunlight and well drained sandy or loamy soil. It prefers soil with pH 5-7 and temperature around 15-20oC. It cannot tolerate the heat stress of southern climates. The plants cannot withstand strong wind since they have hollow stems.
Growing: The propagation of dill is through seeds. Seeds are directly sown in the field from April through May at the distance of 30cm. Transplantation is not recommended since they have a tap root system. Seeds will germinate within 1week to 2weeks after sowing and light is needed during seed emergence.
Harvest: Dill can be harvested when the leaves and stems are still tender. Leaves contain the most flavor if picked before flowering. Pick leaf by leaf for daily use.
Uses: We can use dill in garnishing varieties of dishes, in making soups, in dal, in meat items, salad and ezzay. Seeds can be used in pickling and extraction of essential oils. To maintain the most flavor and aroma we can put dill in the dishes after cooking.
Post-harvest: In order to maximize the shelf life of dill, wrap the dill in a damp towel and place in a plastic bag in the refrigerator and it will keep well around 10-14 days or it can be dried in a shady area and keep in a proper airtight container for later use.
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