DILL

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 DAYS

MATURES IN

MATURES
IN

40-50 DAYS

TASTE IT FOR

TASTE IT
FOR

4-8 WEEKS

CARE & HARVEST

From seed it takes about 8 weeks for the plant to reach maturity, from then on prune the top third of the plant every 2 months. Remove flowers by pinching before they go to seed, this will keep the plant from dying off which happens after the seeds drop.

For small amount of dill, use your fingers to remove a few branches from the top of the plant. Be careful not to pull it from the pod.

For large amounts of dill, the whole stem can be harvested. Up to a third of the plant can be harvested for smaller amounts if you wish to keep the plant alive.

Trim leaves from the top to boost bushier growth rather than upward growth.

QUICK FACTS

Native to eastern Mediterranean and western Asia, it has been dated as early as 3000 BC in Egyptian texts. The word comes from the Norse word dylia meaning to soothe or lull.

High in vitamin A, which is good for the immune system, good vision and the growth of children. Dill also contains many other micronutrients that help in the maintenance of your cells.

Dill has a very delicate flavor and can be a fragile plant: use your dill as soon as possible upon harvest. It goes especially well with zucchini, summer squash and fish such as herring and salmon. 

It can also be used when pickling for dill flavor.

ORIGIN // Native to eastern Mediterranean and western Asia, it has been dated as early as 3000 BC in Egyptian texts. The word comes from the Norse word dylia meaning to soothe or lull.

QUALITIES // High in vitamin A, which is good for the immune system, good vision and the growth of children. Dill also contains many other micronutrients that help in the maintenance of your cells.

USE // Dill has a very delicate flavor and can be a fragile plant: use your dill as soon as possible upon harvest. It goes especially well with zucchini, summer squash and fish such as herring and salmon. 

It can also be used when pickling for dill flavor.

HARVEST TO PLATE RECIPE

Lemon chicken in dill cream sauce

Photo / Recipe Source: Creme de la Crumb

INGREDIENTS

  • 4 boneless skinless chicken breasts OR 4-6 chicken thighs
  • salt and pepper, to taste
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1/2 teaspoon each dried oregano, dried basil, garlic powder

INSTRUCTIONS

  • Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine. 
  • Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won’t be cooked through at this point). Add garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes. 
  • Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve. 

 

GARDYN
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