Dill is a tender annual, a tall, leggy plant that is best known for its use in pickling, but the foliage and seeds may also be used in soups, salads, breads, party dips and fish dishes.

Dill grows best in a well drained, slightly acidic soil, rich in organic matter. Plant dill where it receives at least 6-8 hours of direct sunlight daily. Also, choose a spot that is protected from high winds because the tall, hollow stalks can easily be blown over unless they are staked.

Because dill does not transplant easily, sow seeds directly into the ground where the plants are to grow. Begin sowing seeds after danger of spring frost. Several crops can be harvested during the summer and fall by planting seeds every 2-3 weeks through midsummer. Set the seeds 1/4" deep in rows approximately 2 feet apart. When seedlings are 2" high, thin them to stand 10"-12" apart. Keep the soil relatively moist and free of weeds.

As with most herbs, dill does not require frequent fertilizing. Generally, a light feeding of a 5-10-5 fertilizer applied once in late spring should be adequate. Use it at the rate of 3 oz. per ten feet of row. For dill grown outdoors in containers or indoors, use a liquid fertilizer at one half the label recommended strength every 4-6 weeks.

Growing dill indoors can be easy as long as adequate light is provided. A location that receives at least 5-6 hours of direct sunlight is best, otherwise 12 hours of fluorescent light should be used. Pots must have holes in the bottom to provide good drainage. You'll probably want to stake dill grown indoors.

Dill can be harvested anytime during the growing season, but for best flavor snip the foliage just before the umbrella-like flower clusters open. Because dill loses its flavor quickly, it is best to use it fresh as soon after picking as possible. Larger quantities can be frozen by chopping it into small pieces and freezing in plastic bags or containers.

To harvest the seeds, cut the flower stalks just before seeds begin to ripen and turn a tan color. Hang the stalks upside down in a warm, well ventilated room away from direct light. Place a small paper bag up around the flower heads, fastened to the stalks. Poke a few holes in the sides of the bag for air circulation. As the seeds ripen, they will drop and collect in the bottom of the bag.

Seeds can be stored up to a year in air-tight containers as long as they're kept away from heat and bright light. Seeds must be very dry before they are stored.

Fried Dill Pickles

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
Vegetable oil for frying

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.