On 2019-04-10 1:19 p.m., U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 13:00:36 -0400, Dave Smith

>> I always grow lots of dill in the garden. We usually grill salmon at
>> least once a week and like to put some fresh dill on top while it is
>> cooking.
>
> I am not successful with growing dill -- mostly because of the way our
> season goes. Cold and then blazing hot. What I do is buy the bunch
> that is available at my supermarket in late summer. I fold it in
> half, and first roll up in plastic wrap and then in foil and the
> freeze. When I want some dill I grab the frozen stuff and mince what
> I want off of the fronds and then re-wrap and put it back in the
> freezer. Much more satisfactory than the dried stuff.

I have no problem growing it. We have sandy loam, winter temperatures
that rarely go below -0 F and summers in the 80s. My only problem is
that the stuff I grow looks different from the stuff I buy. It is a
paler green and much less lush looking. It tastes the same. I have to
remember to trim it back frequently to stop it from bolting.