It's the year of Dill (Anethum graveolens), according to the annual choice of the International Herb Association. I have a little bit of information on Dill to get us started.

We can plant Dill early, so start thinking about making a special place for it in your garden this year. It is easiest to grow from seed because it doesn't transplant well because of its long taproot. Dill likes cool weather, so seeds can be sown into a sunny spot outside right now! It takes its own time to sprout, usually within two weeks, so several sowings through the growing season are a good idea, also because Dill tends to "bolt" after the weather warms up a bit. That means it will put on a growth spurt and then quickly go to seed. Dill is an annual, so the same plant will not last the winter. If you let it reseed itself though, new plants may come up from that. Dill will also draw beneficial insects (bees, good wasps, and butterflies especially) to your garden. Swallowtail caterpillars love it, for better or for worse!


Fresh dill is delicious in dips. I like to use just a small amount of seeds with some other herbs to add a nice flavor to homemade bread or rolls. Freshly snipped dill sprigs can be kept in the freezer up to 6 months in a well-sealed baggie. It is best used fresh, but if you have to use dried dill, remember the rule of thumb for cooking or baking with dill, as with most herbs, is - one tablespoon fresh equals one teaspoon dried. For best flavor, add the dill near the end of cooking.

Here's one of my favorite recipes using Dill, comfort food on a rainy winter/spring day.


POTATO CHOWDER

* 1 teaspoon canola oil
* 1 1/2 cups carrots, chopped
* 1 1/2 cups celery, chopped
* 1 onion, chopped
* 2 cloves garlic, chopped
* 2 pounds potatoes, peeled and chopped in 1-inch pieces
* 4 cups chicken stock, vegetable stock or water
* 2 (12 fluid ounce) cans evaporated Milk
* 1/4 cup chopped fresh dill
* Salt to taste


Heat oil on medium heat in a large soup pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender. Add milk and cook for 5 minutes more. Puree half the soup. Return to pot and combine well. Stir in dill. Add salt to taste. Garnish with sharp cheddar, serve with crusty wholegrain bread, and enjoy!