Dill Question

recruiterg · August 16, 2010

I am groing Long Island Mammoth this year. The plant got very large, flowered and produced a lot of seed. After that, the plant hasn't done much. I would like to have some fresh dill for my cukes/pickles. In order to accomplish that next year, should I hold off until starting the dill until much later? What is the best way to handle this feat?

Thanks,

Pat

KKinAL · August 16, 2010

I'm not an expert on dill, but Ido grow it for pickles also. I just use it as it grows (leaves, flower heads). I just pluck off pieces as I need it. Once it matures with flower/seed heads, it pretty much dies.

Mark0820 · February 1, 2014

I've been reading about dill and dill pickles as I am thinking about experimenting with them this year.

I read somewhere that a person should do several different seed plantings over a period of time, and therefore you will have a consistent supply of fresh dill when you need it.

biscgolf · February 1, 2014

yep- sow multiple times.

Worth1 · February 1, 2014

Pickle pickle pickle.

There is more to dill than pickles.

You guys should try some dill in your next sauce or gravy you make for your schnitzel.
Just make the roux as usual and when the gravy is about done add a little sour cream and some dill weed and ground dill seed to it.

I like to make it with fatty pork steak myself, look you only live once just dont over indulge.

Then there is the tartar sauce we make with dill in it.

Dill pickle.

Worth

shelleybean · February 1, 2014

Yes, yes, yes! The best tartar sauce has dill in it, Worth! Dill is so good with any fish, any potatoes, carrots, eggs, on and on.

The first year you might have to stagger plantings of dill but it reseeds like crazy. By the second year, it will probably be hard to get rid of it.

Lorri D · February 1, 2014

I also am not an expert, but I look at lots of seed catalogs and I can see where some types are excellent for fresh herbs and others are excellent for seed making. You may want to try to find another type.

Ditto on the other recipes too! I use dill on eggs, in chicken salad, potato salad and sandwiches. Yum! Lorri D

Worth1 · February 1, 2014

I want to add, grasshoppers love dill.

I grew some one year just for them, I didn't get any dill at all.

Worth

**carolyn137** · February 1, 2014

On my maternal side I'm half Swedish. The color scheme for a typical Swedish meal is mostly white on white, creamed if possible and dill on everything.

That's what my mother learned from her mother, who came to the US with her sisters and brothers and her mother as well from Uppsala, Sweden and so that's about what we ate, and lots of it.

Mom would yell at me to go out the back door and bring in some fresh dill. I think it just reseeded itself b'c I don't remember mom or dad ever deliberately sowing seed for it. She also used lots of chives.

And yes, mom made lots of pickles as well. I was raised in a Shaker built house and there were lots of stone crocks of every size you can think of. She made saurkraut as well, and my job was to go to the cellar and punch down the heavy plate that was on top of the cabbage.

At least mom didn't make head cheese and pickled pigs feet as her father asked his wife, my grandmother, to do.

Ah, memories.

Carolyn

Worth1 · February 1, 2014

Quote:

Originally Posted by carolyn137

On my maternal side I'm half Swedish. The color scheme for a typical Swedish meal is mostly white on white, creamed if possible and dill on everything.

That's what my mother learned from her mother, who came to the US with her sisters and brothers and her mother as well from Uppsala, Sweden and so that's about what we ate, and lots of it.

Mom would yell at me to go out the back door and bring in some fresh dill. I think it just reseeded itself b'c I don't remember mom or dad ever deliberately sowing seed for it. She also used lots of chives.

And yes, mom made lots of pickles as well. I was raised in a Shaker built house and there were lots of stone crocks of every size you can think of. She made saurkraut as well, and my job was to go to the cellar and punch down the heavy plate that was on top of the cabbage.

At least mom didn't make head cheese and pickled pigs feet as her father asked his wife, my grandmother, to do.

Ah, memories.

Carolyn

Well we got the head cheese and pickled pigs feet too.

I actually like head cheese but haven't had any in years.
What I do like is mincemeat pie.

I cant remember the last time I had it, must be 35 years.

Worth

ChristinaJo · February 1, 2014

Quote:

Originally Posted by Worth1

I want to add, grasshoppers love dill.

I grew some one year just for them, I didn't get any dill at all.

Worth

You're not kidding! I barely got any last year.

VC Scott · February 2, 2014

Dill seeds are more important to good pickles than the fresh dill. Don't throw out the seed!

BucksCountyGirl · February 3, 2014

Next time you make a pot of chicken soup, right before serving add some minced dill, a touch of heavy cream, and a squeeze of fresh lemon juice. Sounds weird...tastes like heaven!

gssgarden · February 3, 2014

I have the same situation with Cilantro. Need to plant multiple times.

Greg

Vespertino · February 3, 2014

I have a love affair with dill. I won't eat borscht without it. It's very nice on buttered potatoes or mashed potatoes. I demand it in my chicken soup as well, anything less will not suffice! Oh and I forgot to mention it's a crucial ingredient in my spanakopita.

August 16, 2010	#1
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	Dill Question I am groing Long Island Mammoth this year. The plant got very large, flowered and produced a lot of seed. After that, the plant hasn't done much. I would like to have some fresh dill for my cukes/pickles. In order to accomplish that next year, should I hold off until starting the dill until much later? What is the best way to handle this feat? Thanks, Pat

February 1, 2014	#6
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Yes, yes, yes! The best tartar sauce has dill in it, Worth! Dill is so good with any fish, any potatoes, carrots, eggs, on and on. The first year you might have to stagger plantings of dill but it reseeds like crazy. By the second year, it will probably be hard to get rid of it. __________________ Michele

February 1, 2014	#9
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	On my maternal side I'm half Swedish. The color scheme for a typical Swedish meal is mostly white on white, creamed if possible and dill on everything. That's what my mother learned from her mother, who came to the US with her sisters and brothers and her mother as well from Uppsala, Sweden and so that's about what we ate, and lots of it. Mom would yell at me to go out the back door and bring in some fresh dill. I think it just reseeded itself b'c I don't remember mom or dad ever deliberately sowing seed for it. She also used lots of chives. And yes, mom made lots of pickles as well. I was raised in a Shaker built house and there were lots of stone crocks of every size you can think of. She made saurkraut as well, and my job was to go to the cellar and punch down the heavy plate that was on top of the cabbage. At least mom didn't make head cheese and pickled pigs feet as her father asked his wife, my grandmother, to do. Ah, memories. Carolyn __________________ Carolyn

February 3, 2014	#13
BucksCountyGirl Tomatovillian™ Join Date: Mar 2013 Location: Holland, PA/Zone 7A Posts: 692	Next time you make a pot of chicken soup, right before serving add some minced dill, a touch of heavy cream, and a squeeze of fresh lemon juice. Sounds weird...tastes like heaven! __________________ - Kelli Life's a climb...but the view is fantastic Last edited by BucksCountyGirl; February 4, 2014 at 11:30 AM.

August 16, 2010	#2
KKinAL Tomatovillian™ Join Date: Dec 2006 Location: McCalla, Alabama Posts: 60	I'm not an expert on dill, but Ido grow it for pickles also. I just use it as it grows (leaves, flower heads). I just pluck off pieces as I need it. Once it matures with flower/seed heads, it pretty much dies.

February 1, 2014	#3
Mark0820 Tomatovillian™ Join Date: Oct 2010 Location: Cincinnati Posts: 907	I've been reading about dill and dill pickles as I am thinking about experimenting with them this year. I read somewhere that a person should do several different seed plantings over a period of time, and therefore you will have a consistent supply of fresh dill when you need it.

February 1, 2014	#4
biscgolf Tomatovillian™ Join Date: Jan 2011 Location: Virginia Posts: 353	yep- sow multiple times.

February 1, 2014	#5
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Pickle pickle pickle. There is more to dill than pickles. You guys should try some dill in your next sauce or gravy you make for your schnitzel. Just make the roux as usual and when the gravy is about done add a little sour cream and some dill weed and ground dill seed to it. I like to make it with fatty pork steak myself, look you only live once just dont over indulge. Then there is the tartar sauce we make with dill in it. Dill pickle. Worth

February 1, 2014	#7
Lorri D Tomatovillian™ Join Date: Jan 2012 Location: NorthWest Posts: 267	I also am not an expert, but I look at lots of seed catalogs and I can see where some types are excellent for fresh herbs and others are excellent for seed making. You may want to try to find another type. Ditto on the other recipes too! I use dill on eggs, in chicken salad, potato salad and sandwiches. Yum! Lorri D

February 1, 2014	#8
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I want to add, grasshoppers love dill. I grew some one year just for them, I didn't get any dill at all. Worth

February 2, 2014	#12
VC Scott Tomatovillian™ Join Date: Dec 2011 Location: San Marcos, CA Posts: 352	Dill seeds are more important to good pickles than the fresh dill. Don't throw out the seed!

February 3, 2014	#14
gssgarden Tomatovillian™ Join Date: Feb 2007 Location: N.C. Posts: 1,827	I have the same situation with Cilantro. Need to plant multiple times. Greg

February 3, 2014	#15
Vespertino Tomatovillian™ Join Date: Apr 2013 Location: Southlake, TX Posts: 743	I have a love affair with dill. I won't eat borscht without it. It's very nice on buttered potatoes or mashed potatoes. I demand it in my chicken soup as well, anything less will not suffice! Oh and I forgot to mention it's a crucial ingredient in my spanakopita.