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Dill (Anethum graveolens), an annual herb native to the Black Sea and Mediterranean areas, has a spicy flavor that makes it useful in cooking. Its fine fern-like foliage and chartreuse flower heads add texture and interest to any garden. Sow seeds directly in early spring, as soon as the ground can be worked. Once true leaves emerge, thin seedlings to 12 to 18 inches apart. Dill grows as an erect plant up to 36 inches tall. Sow again periodically for a staggered harvest of fresh dill leaves. Keep soil uniformly moist all season. To prevent prolific self-sowing, deadhead spent flowers. To harvest leaves, pinch at any time. Harvest seeds when they mature and turn brown. Bees and butterflies are attracted to dill.
Serves 6