Any ideas?

What to do with a forest of dill in my garden? I didn't get many cucumbers this year, I might make one small batch of pickles at the most but I have tons of dill. I don't even plant it anymore, each year it now just reseeds itself and keeps spreading. It used to be at one end of the garden, but it has now spread to between the tomato plants, the peas and is starting into the beans. There is even some outside the edge of the garden. My sister has made dilled green beans but I didn't care for them much. I've always only used the dill for pickles. Just wondering if anyone has any ideas what else I could do with it.

You could dry it and keep it, sell it at a farmer's market, or offer it on Kijiji or Craigslist for people to come get. I used to grow dill around my Brocoli to keep away, erm, the protiens, lol. I love dilled carrots (like pickles, but you add chilis to it, yummy).

From Wiki: Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals.[5] And, dill oil can be extracted from the leaves, stems and seeds of the plant.

In Lao cuisine and parts of northern Thailand and Vietnam dill is known in English as Laotian coriander[6] and Lao cilantro (Lao: ຜັກຊີ, Thai: ผักชีลาว, Vietnamese: Thì là). In the Lao language it is called Phak See and in Thai it is known as Phak Chee Lao.[7] In Lao cuisine, the herb is typically used in mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns. Lao coriander is also an essential ingredient in Vietnamese dishes like cha ca and canh cá thì là.

From Herbs2000.com: USES
Traditionally, herbal remedies prepared from dill were used in treating disorders affecting the stomach, to gain relief from excessive abdominal gas and to calm down digestive disorders - the dill remedy was highly valued in these roles and some herbalists still prescribe the dill for treating such problems. The essential oil extracted from dill is used as a remedy to relief painful intestinal spasms and muscular cramps and as an aid to alleviate colic in children. Dill seeds are often chewed as a means of alleviating bad breath. The herb is mildly diuretic and is considered a useful addition to other herbal remedies meant for the treatment of chronic cough as well as the common cold, and flu. Dill can also be used along with anti-spasmodic herbs like crampbark, used for menstrual pain, similar to the way the caraway herb is utilized. Lactation is increased by dill and all nursing mothers can help avoid the chances of colic in suckling babies by regular use of the dill remedy.
Remedies made from the dill are also excellent for the treatment of abdominal flatulence in children and it also alleviates the colic that sometimes accompanies the condition. Dill is the ideal herbal remedy for the treatment of colic in affected children and infants - mild and effective as well as tasting good. Nursing mothers benefit from taking remedies made from the dill as the herb stimulates the flow of milk and increases lactation. Halitosis can be alleviated by chewing the seeds on a long term basis - the seeds must be chewed on a regular basis to ensure the complete alleviation of bad breath in the long term.

Other medical uses
Altitude sickness.

Culinary uses
Dill is used as a seasoning herb in many culinary preparations. In fact, the leaves and seed heads, as well as the seeds are considered to be essential ingredients in pickling cucumbers. The herb adds flavor and fragrance to such preserves.
Dill is also used in the preparation of many dishes. Fresh dill leaves which are finely chopped or powdered dried dill are commonly used in seasoning many kinds of seafood dishes. Dill goes well especially with fish like salmon; it is a preferred seasoning in vegetable and meat soups, to flavor salads and salad dressings. Dill is also used in poultry and egg dishes, to flavor meats and stews, as a seasoning in casseroles. Dill is used to flavor many vegetable dishes, particularly peas and beans and dishes made from the cabbage family of plants. It is also used as an herb butter, to spice up sour cream, in many sauces and cream cheese, and in various dips.
The ideal way to add fresh dill during cooking is to put it into the cooking dish only at the last minute - this ensures that the maximum flavor and aroma are brought out in the dish. Freshly plucked dill leaves can be added to vinegar and extra-virgin olive oil to flavor.

Craft uses
The yellow flower clusters of the dill can be included in fresh floral bouquets and displays.

From Greathomeremedies.com: Uses

Dill is perhaps best known for its ability to spice of a soup, salad, or dish. The leaves, finely chopped, make a great addition to sauce for fish and go great with cottage or cream cheese. They also go really well with cucumbers. The seeds are must for pickling and they are the main ingredient in curry powder. Also when chewed, the seeds can help sweeten the breath.

You can make dill tea by as 1-2 teaspoons of dried seed to boiling water and letting them seep for several minutes. This tea is great for controlling flatulence. Tea made from the seeds is also supposed to help you sleep. The flowers are not only good in salads but are also good for flower arrangements.

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Hope this helps you some :) I love dill and use it in my Mac n Cheese (adding in mushroom soup, mushrooms, tuna if I have it, dill and black pepper).

Oops, double post >.<

hmmmm...i dont know what u would do with a huge amount of dill but there are 2 things we regularly use dill for in my house.

1- Phylo stuffed with feta and dill..like spanikopita kinda. Just blend some feta with lotsa dill in food processor then use it as the filling for the filo

2- stuffed cabbage leaves..unlike stuffed grape where the main herb is parsely, with cabbage we use dill. Dill tomatoes, onions, spices and rice then stuff the cabbage. if u grew cabbage this maybe be great for u to use that too lol

and thats about it..we dont use dill much :shrug:

Us Swedes love our dill,as does my Frenchman husband,mostly for seafood,a nice dill sauce with poached fish or put in a nice crab-salad.
I have found most of our Canadian friends do not like the flavor of dill.
We too have a little patch of dill and parsley,but keep it contained.

2- stuffed cabbage leaves.

Yum! I think it might be good with cabbage rolls. Usually I do those italian style with a tomato sauce but cabbage is so versatile.

I have pureed dill in my freezer. It is so nice in the middle of winter to use it in cooking.

Wow, lots of ideas, thanks! :thumbs up