Dill Botanical Name: Anethum graveolens (Umbelliferae)
General Description/History: - Related to parsley and carrots - Feathery, thread-like, blue/green leaves - Hollow, rigid branching stems - Aromatic and pungent flavour - Grows to 90cm in height Select dill with feathery leaves and healthy stems. Avoid yellowed or wilting dill. Add finely chopped leaves to soups, potato salads, cream cheese, eggs, salmon and grilled meats. Use whole branches as garnish. Dill grows in sunny, dry conditions and is ready for cutting about six weeks after sowing. A native of Mediterranean countries and Russia, dill has been used as a medicinal and culinary herb for thousands of years. Dill infused in water has been used as a cure for the hiccups and indigestion since the time of Ancient Egypt.
Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         All Year
Growing Areas: QLD - Atherton, Brisbane Outer Suburbs, Bundaberg NSW - North Coast VIC - Melbourne, Werribee SA - Adelaide Hills, Adelaide Plains WA - Perth Metropolitan Outer Areas NT - Katherine
Nutritional Value: A good source of vitamin C.
Storage/Handling: 0°C and 90 -100% relative humidity. Consumer Storage: Store in an airtight plastic bag in the refrigerator crisper.
Recipes:
Zucchini Burgers	Lettuce Parcels	Broad Beans with Orecchiette
Grilled Salmon with Asparagus
Interesting Facts and Myths? Dried dill was once hung from the outsides of doors and windows to protect those inside from witches.