I planted a small dill plant in the herb garden. In full sunlight it quickly started to flower. Rather than pick off the flowers to prolong its feathery growth, I let it go to
flower with the plan I would harvest the seeds. It was a good plan. The plant produced heaps of flowers that are slowly maturing and ready to harvest. Now I have enough dill seed for the neighbourhood … it’s quite prolific!
I do like letting some plants go to seed in the garden though, because it brings the bees and it is a joy to watch them on their rounds, legs laden with fluffy pollen, and in the case of fennel, coriander and dill, I like to harvest the seeds. My fennel seeds are a week or so off being ready, so I’ll look at them next time, but for now, here is the journey of the dill plant.
I have done exactly this , this year and given some of the seed away in plastic bags and keep a few heads in a pottery vase on the kitchen bench. I have used them in a similar way to fennel seeds.
What dishes do you use them in?
They were not successful with salmon or potato salad like the aromatic green leaves are?
Hi there, the seeds are much stronger than the leaves. They are great in pickles, particularly cucumber or gherkin pickles, and in spiced vinegar and in slow-cooked pork dishes. They can also be added to a dry rub for meats and salmon. They can also be crushed and added to savoury biscuits, or small amounts added to salmon dishes. The key is, use in moderation.