This is a tips-and-tricks book, filled with practical solutions to gardening problems using items and ingredients you either have on hand or can easily get in any supermarket. Well, almost any – my tiny Kroger isn't as well-stocked as a giant Publix or even gianter Meijer's.
Anyway. You should know the drill by now. You have until Sunday at 7 p.m. EDT to leave a comment. Each comment you leave enters you in the contest to win one copy of Supermarket Super Gardens. The winner will be determined using a random number sequencer and will be announced Monday. This drawing is open to U.S. residents only.
Last year when I put a few dill plants in my herb bed I did not know that I would have a lifetime supply of dill. I didn't plant any dill this year, but I estimate that about 30 plants grew from seed. This must be why it's called dillweed, eh?
I've frozen some of the dill heads, waiting for the pickling cucumbers to ripen. I'll dry the lacy little fronds. The bounty of dill, though, is the seed. You can use it for seasoning and you can plant it.
I harvested the seed from just four dill heads yesterday after dinner and got 1.5 ounces – a very generous quarter cup. There are easily 50 more heads in the garden which haven't gone to seed yet.
My husband loves dill bread, which we've been buying from the Amish market down the road. Since they're closed from Christmas to Easter, I guess I'll have at least a few months to make him some.