A popular annual, dill has bluish-green stems that contrast with finely divided yellow-green plume-like leaves and yellowish flowers in July through September. Dill grows about 2 to 3 feet high. Plant after danger of frost has passed. Used to flavor many dishes, and for home canned pickles.
The leaves can be harvested after the plant is established in the garden. Clip leaves close to the stems early in the morning or in the evening. Dry by spreading freshly cut leaves onto a non-metallic screen in a warm, dark place to dry. This can take a few days or several weeks, depending on the moisture content of the herb. Test for dryness by crushing a leaf between your thumb and finger. It should have a crispy, crackly sound and feel. If in doubt about how dry it is, preheat oven to its lowest setting, turn off and put the herbs in the oven on a cookie sheet for 5 minutes or so. Place leaves in an airtight container. Fresh leaves can also be frozen for later use. Seeds can be harvested 2-3 weeks after the flowers bloom.
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