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Dill Microgreens

Dill has had a long history existing alongside humans. Dill is considered an important and valuable herb in ancient Egypt as far back as 1400 BC, evidenced by the remnants of dill found in Pharaoh Amenhotep II’s tomb. In the 7th century BC, dill was found in the Greek city of Samos. Even the philosopher Theophrastus wrote about dill sometime between 371 to 287 BC. Dill has undergone its evolution and the latest proof of dill’s transformation is the growing and eating of dill microgreens.

Classification Information:
Kingdom: Plantae
Order: Apiales
Family: Apiaceae
Subfamily: Apioideae
Tribe: Apieae
Genus: Anethum
Species: A. graveolens

Dill Microgreen Trivia

  • There was mention of dill in the Bible. Ancient Egyptian writings also mentioned dill.
  • The dill herb is considered a sign of affluence in the ancient Roman and Greek cultures.
  • Charlemagne knew dill has carminative properties, that is why there is dill in the table every time he holds a feast.
  • Like garlic, dill can be used as an anti-bacterial spice.
  • The word “dill” originated from the Norse word “dilla” which means “to lull”, possibly because they saw the use of dill in helping people with insomnia sleep.

Dill Microgreen Buying Guide

Dill microgreens are sold in groceries, supermarkets, farmers markets, and other specialty stores. Ask around for local growers so that you can source your dill microgreens locally, especially if you are in the restaurant or food catering business requiring a regular supply of dill microgreens.

When buying dill microgreens, buy just enough until the next grocery day. If this is the first time you are buying dill microgreens, try to buy in small quantities first so that you can taste it; should you not like it, you don’t have a lot of dill microgreens to dispose of and you are not being wasteful.

When buying, make sure to inspect it thoroughly. See if the leaves and stems are of good quality. It is ok if one or two are wilted, but if most of the bunch are wilted and do not appear fresh, do not buy it.

If you are buying seeds so that you can grow your own dill microgreens, this will give you an idea of how many seeds you expect to get from a pack.

  • 1-ounce pack contains approximately 8,000 seeds
  • 4-ounce pack contains approximately 32,000 seeds
  • 1-pound pack or bag contains approximately 128,000 seeds
  • 5-pound pack or bag contains approximately 640,000 seeds
  • 25-pound pack or bag contains approximately 3,200,000 seeds

Dill Microgreen Production & Farming in Texas

Growing dill microgreens is easy. Soil is the preferred medium when it comes to dill microgreens, although you can also use a hydroponic system. Put soil on your growing tray. Moisten the soil if it feels dry but do not overwater it because if this happens, you need an extra hour just to make sure the excess water has fully drained. The next step is sprinkling the seeds on the growing medium. If you are unsure how many seeds you need, 1.25 ounces of seeds are enough to cover a 10×20 tray without the problem of overcrowding. Lightly mist the seeds using a spray bottle. Cover the tray with a lid and keep it somewhere dark with a room temperature ranging from 60°F to 70°F. Remove the lid and mist them lightly every day. For dill microgreens, expect signs of germination in 4 to 5 days. The next step is exposing them to sunlight. You can use grow light, artificial light, or indirect sunlight. Direct sunlight is not recommended because the microgreens will easily dry.

Dill microgreen seeds require no soaking. Blackout time is between 2 to 5 days. Dill microgreens are ready for harvest in about 15 to 30 days.

Tips:

  • Buy dill microgreen seeds from a reputable seed seller or distributor.
  • Water from the side of the tray to make sure the weight of the water will not squash the microgreens, or maintain water in the water tray.
  • Free to sample a few each day starting from day 8. You’ll notice the subtle difference in flavor as the microgreens continue to grow.
  • Rotate crop once it is exposed to light to avoid “bending” microgreens.
  • Molds can “hop” from plants to your microgreens, so avoid putting your grow trays beside other plants just to be safe.

There are farmers and growers in Texas who grow dill microgreens, ranging from small backyard urban gardening to big commercial operations. Greenfin Farms in Denton, Texas, and Native Roots Farm in Austin, Texas, are two examples of specialty stores selling dill microgreens. Many here in Texas grow microgreens for their supply and consumption. There are also initiatives in Texas like the Big Tex Urban Farms that help promote the business as well as the attitude of the public towards microgreens. Texas restaurants with microgreens on the menu use and mix different microgreens including dill microgreens.

Pesticides:

Microgreens are a fast-growing crop. This means there is very little time for pests to be a problem. If there is a pest `problem, it will probably involve aphids and whiteflies. If the problem requires the use of pesticides, make note of the following:

  • Aphids – Kill aphids using neem oil, insecticidal soap, or horticultural oil. You can also use the pesticide malathion, which is the most commonly used organophosphate insecticide in the United States, or rotenone, a selective, non-specific insecticide typically used in home gardens for insect control.
  • Whiteflies – Malathion or Pyrethrins are effective against whiteflies.

Geography:

Dill is native to southern Russia, as well as in western Africa and the Mediterranean. Dill is grown and sold worldwide, with Russia, China, India, Pakistan, Hungary, and Egypt as major producers of dill. In Scandinavia, and some parts of central and eastern Europe as well as north Africa and Russia, dill is considered an important ingredient in cooking.

Dill microgreens is another way to eat dill. Because of grow lights and temperature-controlled rooms, it is possible to grow any microgreens anywhere in the world, and that includes dill microgreens. North America is a major microgreens market. The US (where microgreens originated), Canada, and Mexico are among the top producing countries of microgreens.

Packaging:

Dill microgreens are sold in transparent plastic clamshell packaging or Styrofoam food tray covered with plastic wrap.

Enjoying Dill Microgreens

When you eat a dill microgreen, you will notice that it has a mild, citrusy, herbal, complex flavor that reminds you of the taste of anise, celery, and even carrots.

You can eat dill microgreens raw. Wash them, dry them, and put them in a bowl for anyone who wants to snack on fresh dill microgreens. This is a great way to start a healthy and nutritious snacking habit.

But be careful not to eat too many dill microgreens if you have a history of having an allergic reaction to dill. There are medical findings that prove that dill can cause allergic reactions.

Storage:

If you have to store dill microgreens, make sure to wrap these in damp paper towels before you put these inside a resealable plastic bag or food container. They will last for a week this way. Freezing is not ideal because microgreens simply do not have the structural strength mature, full-grown vegetables have to survive being frozen and thawed. Most of the time, freezing and thawing will turn microgreens into slime, and what is left is unappetizing.

If the dill microgreens you bought came in clamshell packaging, use it to store dill microgreens in the refrigerator. If, for some reason, you need to transfer the dill microgreens to a different container, choose a plastic container with a lid. The least ideal storage is glass because it has the most condensation when in the refrigerator and the condensation contributes to the degradation of the quality of the dill microgreens inside. Avoid putting them near the vent of the refrigerator because if the temperature fluctuates, it will affect the condition of the dill microgreens. Put it on the lower shelf where the temperature is more stable. Remember that different microgreens vary when it comes to how long they keep in the refrigerator.

Cooking:

There are a lot of ways to use dill microgreens. Toss green vegetable salad with dill microgreens. If you love making sandwiches, put some dill microgreens and make your sandwich crunchier and tastier. Use it as filling for any wrapped food like tacos and spring rolls. On a rainy day and you have a bowl of hot soup in hand, why not sprinkle it with some dill microgreens? This also works for stews, curries, and noodles. You can also sprinkle dill microgreens on any baked food (or add it during baking), like pizza. Dill microgreens are also great on pasta. Pancakes are traditionally accompanied with sweet elements like maple syrup, but savory pancakes taste good too, and you can add dill microgreens to savory pancakes. You can also garnish sushi with dill microgreens. Those who prefer eating soft food can turn microgreens into smoothies – try adding dill microgreens to the mix! Dill microgreens are great mixed with eggs if you are making a breakfast omelet.

Nutritional Benefits:
Dill microgreens contain calcium. These are also a good source of dietary fiber, vitamin A, B-complex vitamins, vitamin C, iron, manganese, magnesium, phosphorus, potassium, sodium, and zinc. Eating dill microgreens helps freshen breath and keeps the mouth clean. It is also effective in stopping hiccups. Dill microgreens can help remedy depression and provide relief from insomnia. Dill microgreens can also help in alleviating diarrhea, dysentery, and menstrual disorders. If you have respiratory or bone problems, eating dill microgreens can help improve your condition.

Nutrition

DV%

  • Serving Size: 1 Serving (8.9g)
  • Calories: 4
  • Carbs: 0.6g 0%
  • Sugar: 0g 0%
  • Fiber: 0.2g 0%
  • Protein: 0.3g 0%
  • Fat: 0g 0%
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 5.4mg 0%
  • Vitamin C 12%
  • Vitamin A 13%
  • Calcium 1%
  • Iron 3%
  • Potassium 65.7mg 1%
  • Vitamin B6 0%
  • Vitamin D 0%
  • Magnesium 1%
  • Cobalamin 0%
  • Riboflavin 0.027mg 2%
  • Zinc 0.08mg 1%

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