Dill has wispy fern-life leaves. It has a flavor likened to the combination of anise, parsley, and celery with a mild lemon finish. The plant produces lacy yellow flowers that grow in flat-topped clusters called umbels. The blossoms have a fresh sour characteristic much like the herb itself and the dill pickles that they are synonymous with. Their flavor profile is a cross of lemon and parsley with mild anise notes
- Removing the plastic bag is the first thing to do. Keep the plant indoors, not fully exposed to the sunlight. Make sure you water the plant every second day or whenever it looks floppy. Water deeply at least once a week. The best time of day for water is early in the morning. The best practice is to transplant to a larger pot. It keeps the roots growing deep and the soil moist. When growing in a container, your goal is to keep the soil from drying out. Basil quickly thrives in a large pot. It grows so well, in fact, that it becomes overgrown in a short time. Overgrown basil plants, especially those allowed to flower, produce bitter leaves unsuitable for cooking. For this reason, it is important to prune overgrown basil and maintain it with periodic trimming for its health and usefulness. One last tip if you keep them in a pot is to have a flowerpot dish that keeps the soil moist and, at the same time, allows the water in excess to drain.
Lemon Dill Pesto
5 tablespoons walnuts
5 cloves garlic
6 ounces fresh dill, about 2 to 3 cups, roughly chopped
1 large lemon, zested
1 teaspoon salt
3/4 to 1 cup canola oil
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
- Continue to process, gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce.
- Refrigerate lemon-dill pesto, covered, until ready to use.