DILL

Grub · October 10, 2006

I buy it, pot it up, it looks good. Then it goes yellow, brown and almost white and mouldy. I have tried watering it often, NEVER watering it, this and that.

What's wrong with this Dill and his Dill. Smoked-salmon eating Mrs Grub can't live without it. Actually, she's offten the raw fish for now. But I want to be able to grow dill for more than about one month after purchasinng the plants.

Help very much appreciated.

username5 · October 10, 2006

Dunno, it more or less grows like a weed for me so I haven't ever given any thought as to how to grow it other than I don't do much for it (no fertilizer).

I don't buy transplants though, I seed where I want it. Maybe that makes a difference?

Tomstrees · October 10, 2006

I was going to say the same thing as above
Grub -
I grow my own ...

My Polish Planter has lots of other herbs with it:
Note: Its not in direct sun -
moderate water (I let the rain do it for me ; only of its like a drought will I water it) ...
and picking it often ...
Picking herbs for me has produced
much more foliage and better tasting
younger herb leaves ~

~ Tom

This years herb planter & location
(early spring / mostly afternoon sun) :

Worth1 · October 16, 2006

Grub,
How hot is it when it dies? It doesn’t like temps above 85 F.
Are the pots deep enough? They have long tap roots.
Have you tried to grow it directly in the ground from seed? I think it does better from seed planted directly in the ground.
It needs water until established
It should get about I meter high.
Full sun is good.
It does better if planted in the fall or in the early spring.
It may not have enough fertilizer try planting in straight compost, or a 50-50 mix of compost and sandy loam.

I’m sure its something simple, big bell peppers baffle me.
Good luck.

Worth

Earl · October 16, 2006

Dill likes cool weather. I like to gather it in bunches and freeze it, then use it to make Gravlax. Here's a good recipe:

Ellen Greene's Gravlax with Oma's Dill Sauce

Ellen Greene, associate food editor at Woman's Day, prepares this Scandinavian cured salmon because her son, Alex, doesn't like gefilte fish. It's a wonderful alternative-and multi-generational because her 91-year-old mother, Ruth Hirsh (we call her Oma, meaning Grandmother), serves her lovely dill sauce alongside. Ellen's recipe comes from "The New York Times Cookbook." Use sparkling fresh, sushi-quality salmon; order it from the fish store in advance, handle it with clean hands and keep it well chilled.

One 2- to 2 1/2-pound salmon fillet, with skin
2 small bunches fresh dill, coarsely chopped (1 cup)
1/4 cup coarse (kosher) salt
1/4 cup granulated sugar
2 tablespoons coarsely cracked black pepper
Oma's Dill Sauce (recipe below) and lemon wedges

Remove long pin bones along center of salmon with tweezers or clean needle-nose pliers. Line glass dish large enough to hold salmon with plastic wrap. Place salmon skin side down on plastic wrap.

In small bowl, mix dill, salt, sugar and pepper. Sprinkle evenly over salmon, rubbing it into flesh. Cover salmon tightly with plastic wrap. Refrigerate at least 48 hours or up to 3 days.

To serve: Scrape off dill and seasonings. With long, sharp knife, slice thinly on an angle, detaching slices from skin. Serve with Oma's Dill Sauce and lemon wedges. Makes 12 to 14 appetizer servings.

Make-ahead tip: Prepare 2 to 3 days ahead. Early the day of dinner, slice salmon. As you work, place slices on small plates (or tray, if space is tight), 2 to 3 slices per plate. Cover plates with plastic wrap, stacking them if necessary; refrigerate until serving.

Oma's Dill Sauce
1 cup mayonnaise
1 small bunch dill, finely chopped
2 scallions, minced
4 teaspoons fresh lemon juice

In medium bowl, mix all ingredients. Serve with Gravlax. Makes about 1 cup.

Grub · October 17, 2006

Thanks for your dill tips.
Maybe my problem is heat related.
Gets about 20C-30C here for the next six months.
I'm an going to try the direct sow method.

Tomstrees · October 17, 2006

I would sow more than once Grub ...
do like a succession planting ~ you know what I mean ?

Grub · October 18, 2006

Yeh, sure. Same as Coriander (aka Cilantro).

Mentime, my basils are great, ditto lemon and normal thyme, lemon grass, oregano coming back, sage, rosemary, chives and garlic chives, parsely everywhere, this and that.

I do like herbs.

Hey do you pronounce the "H" or call them "erbs"?

Worth1 · October 18, 2006

"erbs" :wink:

Worth

username5 · October 18, 2006

Quote:

Originally Posted by Worth1

"erbs" :wink:

Worth

seconded.

Tomstrees · October 18, 2006

In NJ it depends on WHO or WHAT
your talking about ~ lol ~

That guy who's hitting on a drunk girl ?
(and should prepare himself for a "smack-down")=Herb

The plants we're giving growing advice about , dill, basil, oregano etc.? = erbs

~ Tom

Grub · October 18, 2006

You guys are not for real!!!!! You're like the dudes off the television.

It's Herbs all the way here.

Herbs as in Herbie and the Lovebug.

Erbs! What are erbs? 'Erb bread! Perish the thought.

And who is 'ercules? Not 'ereabouts. 'Ere's looking at you and your HERBS.

Worth1 · October 18, 2006

I don’t guess we need to get into the subject of what riding a bicycle means to you fellers.
It reminds me of the time a chap from the UK asked my wife for a torch to look around in the loft.
She thought he was going to burn the place down.
It's HERBS from now on for me, I don't care what kind of ribbing I get.

Worth

Grub · October 19, 2006

Glad you agree with the HERBS.

Lol Worth. Torch the loft.

Hey, speaking of stuff, there was some yelling above my office this morning and now the building has turned into a crime scene with a bloke who, get this, stabbed himself and staggered past my door to collapse in a pool of blood downstairs.

I'm laying low and not volunteering what I saw, since I want to be around for the full tomato season. And to see my HERBS mature.

Tomstrees · October 19, 2006

sounds rough Grub ; like CSI ...
STAY SAFE ~ you gotta little Grub on the way ;
AND a mater patch to tend too ~

When I say it out loud though (herb)...
I think it sounds like ERBS ...
funny I never noticed it before !

Now when I say it with the H ???
its sounds ilarious ~

Tom

October 10, 2006	#1
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	DILL I buy it, pot it up, it looks good. Then it goes yellow, brown and almost white and mouldy. I have tried watering it often, NEVER watering it, this and that. What's wrong with this Dill and his Dill. Smoked-salmon eating Mrs Grub can't live without it. Actually, she's offten the raw fish for now. But I want to be able to grow dill for more than about one month after purchasinng the plants. Help very much appreciated.

October 10, 2006	#3
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	I was going to say the same thing as above Grub - I grow my own ... My Polish Planter has lots of other herbs with it: Note: Its not in direct sun - moderate water (I let the rain do it for me ; only of its like a drought will I water it) ... and picking it often ... Picking herbs for me has produced much more foliage and better tasting younger herb leaves ~ ~ Tom This years herb planter & location (early spring / mostly afternoon sun) : __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

October 17, 2006	#7
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	I would sow more than once Grub ... do like a succession planting ~ you know what I mean ? __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

October 18, 2006	#11
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	In NJ it depends on WHO or WHAT your talking about ~ lol ~ That guy who's hitting on a drunk girl ? (and should prepare himself for a "smack-down")=Herb The plants we're giving growing advice about , dill, basil, oregano etc.? = erbs ~ Tom __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

October 19, 2006	#15
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	sounds rough Grub ; like CSI ... STAY SAFE ~ you gotta little Grub on the way ; AND a mater patch to tend too ~ When I say it out loud though (herb)... I think it sounds like ERBS ... funny I never noticed it before ! Now when I say it with the H ??? its sounds ilarious ~ Tom __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

October 10, 2006	#2
username5 Tomatovillian™ Join Date: Jul 2006 Location: Zone 5 Wisconsin Posts: 117	Dunno, it more or less grows like a weed for me so I haven't ever given any thought as to how to grow it other than I don't do much for it (no fertilizer). I don't buy transplants though, I seed where I want it. Maybe that makes a difference?

October 16, 2006	#4
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Grub, How hot is it when it dies? It doesn’t like temps above 85 F. Are the pots deep enough? They have long tap roots. Have you tried to grow it directly in the ground from seed? I think it does better from seed planted directly in the ground. It needs water until established It should get about I meter high. Full sun is good. It does better if planted in the fall or in the early spring. It may not have enough fertilizer try planting in straight compost, or a 50-50 mix of compost and sandy loam. I’m sure its something simple, big bell peppers baffle me. Good luck. Worth

October 16, 2006	#5
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Dill likes cool weather. I like to gather it in bunches and freeze it, then use it to make Gravlax. Here's a good recipe: Ellen Greene's Gravlax with Oma's Dill Sauce Ellen Greene, associate food editor at Woman's Day, prepares this Scandinavian cured salmon because her son, Alex, doesn't like gefilte fish. It's a wonderful alternative-and multi-generational because her 91-year-old mother, Ruth Hirsh (we call her Oma, meaning Grandmother), serves her lovely dill sauce alongside. Ellen's recipe comes from "The New York Times Cookbook." Use sparkling fresh, sushi-quality salmon; order it from the fish store in advance, handle it with clean hands and keep it well chilled. One 2- to 2 1/2-pound salmon fillet, with skin 2 small bunches fresh dill, coarsely chopped (1 cup) 1/4 cup coarse (kosher) salt 1/4 cup granulated sugar 2 tablespoons coarsely cracked black pepper Oma's Dill Sauce (recipe below) and lemon wedges Remove long pin bones along center of salmon with tweezers or clean needle-nose pliers. Line glass dish large enough to hold salmon with plastic wrap. Place salmon skin side down on plastic wrap. In small bowl, mix dill, salt, sugar and pepper. Sprinkle evenly over salmon, rubbing it into flesh. Cover salmon tightly with plastic wrap. Refrigerate at least 48 hours or up to 3 days. To serve: Scrape off dill and seasonings. With long, sharp knife, slice thinly on an angle, detaching slices from skin. Serve with Oma's Dill Sauce and lemon wedges. Makes 12 to 14 appetizer servings. Make-ahead tip: Prepare 2 to 3 days ahead. Early the day of dinner, slice salmon. As you work, place slices on small plates (or tray, if space is tight), 2 to 3 slices per plate. Cover plates with plastic wrap, stacking them if necessary; refrigerate until serving. Oma's Dill Sauce 1 cup mayonnaise 1 small bunch dill, finely chopped 2 scallions, minced 4 teaspoons fresh lemon juice In medium bowl, mix all ingredients. Serve with Gravlax. Makes about 1 cup.