Dill

Cultivation of Anethum graveolens requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seed is harvested by cutting the flower heads off the stalks when the seed is beginning to ripen and placed upside down in a paper bag to in a warm, dry place for a week. The seeds then separate from the stems easily for storage in an airtight container. Fresh dill leaves are used to season food, as a garnish and as a flavouring in pickles. Freeze dried dill leaves retain their flavour relatively well for a few months.