That which makes a pickle a pickle...Dill.

Anethum Graveolens (Dill), is an annual that is easily grown from seed. lt looks very much like fennel, but should be kept seperate from it, or the fennel will overpower it. It will grow to 3 feet (or more in a healthy soil), likes lots of sun and a sandy loam soil. It makes a good background green for flower beds or cottage gardens and reseeds itself readily. The seeds are used to imbue the dill flavor. Fresh dill leaves are never used for culinary use as they loose flavor when heated. You can substitute the fresh crushed leaves for seeds in the recipe below if your dill hasn't set seeds yet.

Dill flavor is very defining, a little goes a long way. It combines well with creamy ingredients and vinegars, cucumbers, egg & fish dishes, rice salads and boiled potatoes. Dill is particularly popular in Scandinavia and Russia, also Canada. It's pungent, freshness reminds a person of warm summer weather.

Creamy Dill Dressing

1/2 cup real mayonnaise

1/2 cup sour cream

1 T minced gr. onions

2 t fresh lemon juice

1 t dried dill seed crushed

1/4 t salt

Combine all ingredients in a small bowl, cover and chill at least 1 hour to marry the flavors.