Dill
Hardy annual
2 - 5 feet

Cultivation

Site	Full sun, protect from wind.
Soil	Rich and well drained.
Propagation	Sow in place from spring until midsummer. Self seeds Seeds viable for 3-10 years.
Growing	Thin to 9-12" apart.
Harvesting	Gather leaves when young. Pick flower tops just as fruits begin to form. To collect seeds, after flowering head turns brown, hang the whole plant over a cloth.
Preserving	Dry or freeze leaves. Dry ripe seed.

Uses

Culinary	Seed - Use whole or ground in soups, fish dishes, pickles, cabbage, apple pies, dill butter, cakes, and breads. Serve seed as a digestive at the end of a rich meal. Flowering top - Add one flower head per jar to pickle gherkins, cucumbers and cauliflower for a flavor stronger than dill leaves, but fresher than seeds. Leaf - Add finely chopped to soups, potato salads, cream cheese, eggs, salmon, and grilled meats. Boil with new potatoes. Use as a garnish/
Cosmetic	Seed - Crush and infuse as a nail strengthening bath. Chew to sweeten breath.
Medicinal	Seed - Use in a salt free diet, as it is rich in mineral salts. Make dill water for indigestion, flatulence, hiccups, stomach cramps, insomnia, colic; infuse ½ ounce bruised seeds in one cup boiling water, then strain. Take 1 tablespoon per adult, or 1 teaspoon for babies. In fuse as a tea to stimulate milk of nursing mothers.