I Grow Weed

I grow weed.

I Grow Weed

Dill Weed

Dill weed. What did you think??

Dill is native to southern Russia, western Asia and the eastern Mediterranean.

It was well known as a seasoning in ancient Rome, and is a favorite all over the world, from Scandinavia to India.That’s because it’s DELISH!

The plant is strangely lovely: The slender stalk can grow to five feet tall, with a flower head like a lacy umbrella of tiny yellow flowers. Each little flower produces seed. The foliage of the dill plant consists of feathery fronds that sprout from the stalk. Stalk, fronds, seeds and flowers are all aromatic.

Some people say the flavor of dill resembles anise, but I don’t think so. I don’t like anise very much (except in springerle cookies), and I LOVE dill. It’s also said to resemble caraway, but I agree with the authors who maintain that the flavor of dill is uniquely its own–a little tangy, a little sweet.

It’s easy to grow, but hard to get rid of. I planted it once, and it’s come back on its own ever since. One of the intrigues of the spring is seeing in what part of the garden the dill comes up this year.

Dill isn’t just good for pickles–it’s great with fish and with potatoes, beets, carrots, eggs–just about anything. I love to put dill weed in my salmon croquettes (well, I live in the Midwest, so we call them “salmon patties”, but they’re the same thing). I also love to put it in bread–dill bread is fantastic with orange marmalade. If you’ve never tried growing and using this lovely herb, I highly recommend it. Buy your seed today and get started!

A WRITING PROMPT FOR YOU: Write about something that comes up in the garden whether the character wants it to or not.

MA

Related Posts Plugin for WordPress, Blogger...

About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

You may also like...

One thought on “I Grow Weed

  1. saramarian

    July 30, 2014 at 8:27am

    Sour cream + dill = best dipping sauce for pelmini, best topping for borscht, beef Stroganov, stew, and…pretty much every Russian food. =D
    saramarian recently posted..(Sort of) Guest Post

    Permalink  ⋅ Reply
  2. slamdunk

    July 30, 2014 at 9:16pm

    Ha, you made me look, Marian. I only think of dill in terms of pickles (our favorites), but in bread sounds intriguing.
    slamdunk recently posted..Solitary for 28 Years

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      July 30, 2014 at 10:05pm

      Heh! I thought dill must be sour, since I had only had it in dill pickles, until we grew some. It’s SO NICE! And, yes, it really is wonderful baked into bread; toast that bread and spread it with orange marmalade, and it’s pure heaven!
      Marian Allen recently posted..Lonnie Returns for #SampleSunday

      Permalink  ⋅ Reply
  3. mrvapo

    August 29, 2014 at 5:12am

    I lived in Russia and people are using dill here in many meals. It is not considered a weed here.

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      August 29, 2014 at 8:52am

      It’s not considered a weed here, either, so I’m not sure why it’s called that! I know we use the seeds as well as the feathery leaves, but why the leaves are called “weed”, I don’t know. 🙂 Dill is so delicious, isn’t it?
      Marian Allen recently posted..Death Kitty’s 5 Mistakes In Umbria

      Permalink  ⋅ Reply

Your email will not be published. Name and Email fields are required

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.