Dig This – Salad Gardens And Easy Ways To Use Dill


Hey Grand Lakers! It’s March, and we are just a few weeks from the first day of spring!

We got another winter under our belt and hopefully we will start getting some rain showers so nature can start springing to life. I love this time of year!

If you haven’t cleaned out the gardens yet, take advantage of these warm days and do so.

If you are like me, you are ready to get something planted.

Besides planting the onion plants, potato seeds, (which are actual potatoes), broccoli and cauliflower plants, you might want to pick up some seeds to get in the ground.

This is a great time to get some cool weather herbs going and mix in some greens for a salad garden.

Easy ways to use dill

Herbs are great crops for new gardeners because they are very forgiving.

Dill is one of my favorites and it loves the cool weather. Dill is flavorful, has beautiful green fronds, and it is nutritious with high levels of C and manganese.

It doesn’t transplant well so planting seeds will work best.

If you don’t have a designated herb/veggie garden, you can plant it in with the flowers and keep in mind it gets very tall.

It needs about six hours of sun a day and can weather the heat as long as it has some shade during the heat of summer.

Deadheading the yellow blooms will help it to thrive, or you can let it go to seed when the heat is on and when the weather cools again in September, the fallen seeds start a whole new crop for fall.

Complete your salad garden by planting seeds of leaf lettuces, spinach and arugula.

All of these germinate pretty quickly so you will be eating out of your garden in just a few weeks!

 

EASY WAYS TO USE DILL

  • I love to add fresh dill to a tossed salad along with fresh chives. Toss with an easy vinaigrette of red wine vinegar, seasoning salt, a little pepper and extra virgin olive oil.
  • Slice a peeled cucumber and layer with slices of sweet onion. I love the English Cucumbers as they are never bitter. Put in a bowl and cover with 1/2 cup water, 1/2 cup white vineger and a healthy teaspoon of salt. Add fresh dill sprigs. Refrigerate for a day and it is ready to eat. Add tomatoes to change it up.
  • Make a yummy pitcher of flavored water by putting in a few slices of peeled cucumber and sprigs of dill. Let soak for about an hour for flavors to come out. Serve over ice, very refreshing.
  • Make an easy lemon dill butter. Just melt some butter, add finely chopped dill and a squeeze of lemon. Drizzle on fish, chicken or steamed vegetables.

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