October 10, 2006 | #1 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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DILL
I buy it, pot it up, it looks good. Then it goes yellow, brown and almost white and mouldy. I have tried watering it often, NEVER watering it, this and that.
What's wrong with this Dill and his Dill. Smoked-salmon eating Mrs Grub can't live without it. Actually, she's offten the raw fish for now. But I want to be able to grow dill for more than about one month after purchasinng the plants. Help very much appreciated. |
October 10, 2006 | #2 |
Tomatovillian™
Join Date: Jul 2006
Location: Zone 5 Wisconsin
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Dunno, it more or less grows like a weed for me so I haven't ever given any thought as to how to grow it other than I don't do much for it (no fertilizer).
I don't buy transplants though, I seed where I want it. Maybe that makes a difference? |
October 10, 2006 | #3 |
Tomatovillian™
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I was going to say the same thing as above
Grub - I grow my own ... My Polish Planter has lots of other herbs with it: Note: Its not in direct sun - moderate water (I let the rain do it for me ; only of its like a drought will I water it) ... and picking it often ... Picking herbs for me has produced much more foliage and better tasting younger herb leaves ~ ~ Tom This years herb planter & location (early spring / mostly afternoon sun) :
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My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale |
October 16, 2006 | #4 |
Tomatovillian™
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Grub,
How hot is it when it dies? It doesn’t like temps above 85 F. Are the pots deep enough? They have long tap roots. Have you tried to grow it directly in the ground from seed? I think it does better from seed planted directly in the ground. It needs water until established It should get about I meter high. Full sun is good. It does better if planted in the fall or in the early spring. It may not have enough fertilizer try planting in straight compost, or a 50-50 mix of compost and sandy loam. I’m sure its something simple, big bell peppers baffle me. Good luck. Worth |
October 16, 2006 | #5 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
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Dill likes cool weather. I like to gather it in bunches and freeze it, then use it to make Gravlax. Here's a good recipe:
Ellen Greene's Gravlax with Oma's Dill Sauce Ellen Greene, associate food editor at Woman's Day, prepares this Scandinavian cured salmon because her son, Alex, doesn't like gefilte fish. It's a wonderful alternative-and multi-generational because her 91-year-old mother, Ruth Hirsh (we call her Oma, meaning Grandmother), serves her lovely dill sauce alongside. Ellen's recipe comes from "The New York Times Cookbook." Use sparkling fresh, sushi-quality salmon; order it from the fish store in advance, handle it with clean hands and keep it well chilled. One 2- to 2 1/2-pound salmon fillet, with skin 2 small bunches fresh dill, coarsely chopped (1 cup) 1/4 cup coarse (kosher) salt 1/4 cup granulated sugar 2 tablespoons coarsely cracked black pepper Oma's Dill Sauce (recipe below) and lemon wedges Remove long pin bones along center of salmon with tweezers or clean needle-nose pliers. Line glass dish large enough to hold salmon with plastic wrap. Place salmon skin side down on plastic wrap. In small bowl, mix dill, salt, sugar and pepper. Sprinkle evenly over salmon, rubbing it into flesh. Cover salmon tightly with plastic wrap. Refrigerate at least 48 hours or up to 3 days. To serve: Scrape off dill and seasonings. With long, sharp knife, slice thinly on an angle, detaching slices from skin. Serve with Oma's Dill Sauce and lemon wedges. Makes 12 to 14 appetizer servings. Make-ahead tip: Prepare 2 to 3 days ahead. Early the day of dinner, slice salmon. As you work, place slices on small plates (or tray, if space is tight), 2 to 3 slices per plate. Cover plates with plastic wrap, stacking them if necessary; refrigerate until serving. Oma's Dill Sauce 1 cup mayonnaise 1 small bunch dill, finely chopped 2 scallions, minced 4 teaspoons fresh lemon juice In medium bowl, mix all ingredients. Serve with Gravlax. Makes about 1 cup. |
October 17, 2006 | #6 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
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Thanks for your dill tips.
Maybe my problem is heat related. Gets about 20C-30C here for the next six months. I'm an going to try the direct sow method. |
October 17, 2006 | #7 |
Tomatovillian™
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I would sow more than once Grub ...
do like a succession planting ~ you know what I mean ?
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My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale |
October 18, 2006 | #8 |
Tomatovillian™
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Yeh, sure. Same as Coriander (aka Cilantro).
Mentime, my basils are great, ditto lemon and normal thyme, lemon grass, oregano coming back, sage, rosemary, chives and garlic chives, parsely everywhere, this and that. I do like herbs. Hey do you pronounce the "H" or call them "erbs"? |
October 18, 2006 | #9 |
Tomatovillian™
Join Date: Feb 2006
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"erbs" :wink:
Worth |
October 18, 2006 | #10 | |
Tomatovillian™
Join Date: Jul 2006
Location: Zone 5 Wisconsin
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Quote:
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October 18, 2006 | #11 |
Tomatovillian™
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In NJ it depends on WHO or WHAT
your talking about ~ lol ~ That guy who's hitting on a drunk girl ? (and should prepare himself for a "smack-down")=Herb The plants we're giving growing advice about , dill, basil, oregano etc.? = erbs ~ Tom
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My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale |
October 18, 2006 | #12 |
Tomatovillian™
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You guys are not for real!!!!! You're like the dudes off the television.
It's Herbs all the way here. Herbs as in Herbie and the Lovebug. Erbs! What are erbs? 'Erb bread! Perish the thought. And who is 'ercules? Not 'ereabouts. 'Ere's looking at you and your HERBS. |
October 18, 2006 | #13 |
Tomatovillian™
Join Date: Feb 2006
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I don’t guess we need to get into the subject of what riding a bicycle means to you fellers.
It reminds me of the time a chap from the UK asked my wife for a torch to look around in the loft. She thought he was going to burn the place down. It's HERBS from now on for me, I don't care what kind of ribbing I get. Worth |
October 19, 2006 | #14 |
Tomatovillian™
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Glad you agree with the HERBS.
Lol Worth. Torch the loft. Hey, speaking of stuff, there was some yelling above my office this morning and now the building has turned into a crime scene with a bloke who, get this, stabbed himself and staggered past my door to collapse in a pool of blood downstairs. I'm laying low and not volunteering what I saw, since I want to be around for the full tomato season. And to see my HERBS mature. |
October 19, 2006 | #15 |
Tomatovillian™
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sounds rough Grub ; like CSI ...
STAY SAFE ~ you gotta little Grub on the way ; AND a mater patch to tend too ~ When I say it out loud though (herb)... I think it sounds like ERBS ... funny I never noticed it before ! Now when I say it with the H ??? its sounds ilarious ~ Tom
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My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale |
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