DILL
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                                    CULTIVATION:
     Dill  is a aromatic annual with finely divided leaves to 2-3 feet high, on
     spindle-shaped roots, bearing umbels of yellow flowers.

     Dill  prefers  full  sun, and needs  protection  from wind. Soil should be
     rich,  and well drained, but tolerates most other soil. Sow in ground from
     spring  to  midsummer. Do not plant  near  fennel as they cross-pollinate.
     Dill  self-seeds, and seeds remain viable for 3-10 years. Germination time
     is  about 21 days, foliage is ready for use in 70 days, and seeds are ripe
     in  about  100 days. Grows in zone  3-10.  Thin and transplant 9-12 inches
     apart. Can also be grown indoors.

     Gather  leaves  when  young. Pick flowering  tops  just as fruits begin to
     form.  Dry  or freeze leaves, dry ripe  seeds. Leaves do not dry well, and
     the only way to preserve them is to freeze dill in small batches.


                                  CULINARY  USES:
     Sometimes  described as similar in flavor to caraway, aniseed, and fennel.
     Dried leaves retain only a little flavor. When cooking use generously, and
     add at last minute.

     The  dill  leaves go well with fish,  cream  cheese, and cucumber. Add one
     flower  head per jar to pickled  gherkins, cucumbers, and cauliflowers, or
     ground up seeds and add to herb butter, mayonnaise, and mustard.

     Add  whole  seeds to potato salad,  pickles, bean soups, salmon dishes and
     apple  pies.  The longer you cook dill  leaves, the less flavor they have.
     Add  dill  the last minute, just before  you  serve the food. Dill is most
     commonly used to give dill pickles their characteristic aromatic flavor.


                                   MEDICAL USES:
     Excellent  as  dill water for  digestive  problems in children, especially
     flatulence.Seeds  contain  Slilicic acid,  calcium,  phosphorus, and other
     valuable minerals salts, and can be used in a salt-free diet. This is also
     good for the digestive system.

     The  herb  relaxes  the smooth muscle  of  the  digestive tract. One study
     showed  it's  also  an anti-foaming agent,  meaning  it  helps prevent the
     formation  of intestinal gas bubbles. Dill seed oil inhibits the growth of
     several  bacteria that attack the intestinal tract, suggesting it may help
     prevent infectious diarrhea caused by these microorganisms.

     Urinary  tract  infection  are  usually  caused  by  one  of  the bacteria
     inhibited  by dill. Add up to 1 teaspoon of dill seed oil to your bath. It
     just might help.Make your own dill water. Crush 1 ounce of ripe dill seeds
     with  a pestel and mortar and soak for 3-4 hours in 1/2 pint of hot water.
     Strain  and  sweeten  with  1 tablespoon  of  honey.  This  will help with
     digestive problems.

                                      WARNING:
     Generally regarded as safe, for healthy nonpregnant, nonnursing adults

                                  COSMETIC  USES:
     Dill is particularly good for strengthening the nails, because it is full
     of silicid acid which assists nail grows. Chew a few dill seeds regularly
     if you have problems with brittle nails.