Spring at The Natural Garden, Inc.

Sheltered under ancient Illinois oaks, The Natural Garden in spring is awash with early season color – literally acres of Bluebells, Trillium and Native Ferns.

This year we plan on having a bumper crop of some of your favorite woodland charmers, including Great White Trillium and Prairie Trillium, all ethically grown, and available in early April. Combine with your favorite native fern, such as Maidenhair or Wood Fern, or easy ephemerals like Bluebells or Celandine Poppy.

To learn more, join us for a woodland tour Sunday, April 25 or Wednesday, May 5.

Virginia Bluebells, Trillium, and Celandine Poppy

Plant Native Plants in Your Illinois Garden!

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Dill
2010 Herb of the Year

Dill (Anethum graveolens) is an annual that is native to the Mediterranean region. It is used extensively in the Middle East, Europe and in the Scandinavian countries, but not so much in the western countries.

Dill has hollow round stems, with feathery foliage and umbels bearing tiny yellow flowers. It attracts the swallowtail butterfly caterpillar, which feeds on the foliage.

Growing needs

Dill grows in most climates, requiring full sun and well drained soil, with very little fertilizer. Its seeds germinate quickly and can be planted when temperatures stay above 25 degrees. It grows fast in cool weather, and can reach up to 4 feet in height. It can be cut back to produce a more compact plant with more foliage. Hot dry conditions will cause it to bolt. It gets a taproot up to 18 inches long, so it doesn’t perform well in pots.

Uses

Culinary
The foliage, flowers and seeds of the dill plant are edible. Dill is used to flavor potatoes, cabbage, beets, squash, cucumbers, eggs, cheese, breads, fish and even desserts.

Use fresh dill leaves in salads, slaws and with tomatoes. The fresh leaves also make a beautiful garnish. Both the flavor and fragrance of fresh dill is somewhat delicate, and much of it can be lost during cooking and drying. Therefore, fresh dill should always be added near the end of the cooking cycle.

The yellow flowers have a milder flavor than the foliage, and are wonderful sprinkled over salads.

The seeds, which develop on the umbels, have the strongest flavor. They can be eaten while still green, or allowed to dry. They are ideal for flavoring longer cooking dishes like stews and soups. The seeds can also be ground with coarse salt, stored in a tight container, and used later on vegetables and fish.

Medicinal
Dill seeds have soothing and warming properties. A cup of dill seed tea helps relieve gastric and intestinal discomfort, as well as insomnia. Dill water has been used for centuries to sooth colic babies.

Dill seed oil is antibacterial. Chewing a few dill seeds will freshen your breath and help digestion.  Dill is a diuretic and helps tonify the liver and pancreas.  It has also been used to improve milk flow for nursing mothers, and to reduce menstrual pain.

Soak your hands in a dill seed mixture to relax you and strengthen your nails.