The “Herb of the Year” is dill. Had I known, over 40 years ago, that the name comes from the Norse word, dilla (to lull), for its ability to soothe colicky babies and induce sleep, I would have used it in abundance with our first child, whose name I will not mention.

I do know that it is a great herb that easily grows from seed. Successive seeding in very early spring will provide a continual source of fresh dill weed. I cannot imagine grilled salmon, new potatoes or lamb chops without it. And my favorite dish of all is tzatziki, a Greek dip made with yogurt, cucumber and garlic. Successive seeding will also ensure lots of seed when you are ready to pickle. If you do end up with seed before the cucumber harvest, just dry them and save till you are ready to use them. Do leave some of the seeds on the plants -it will reseed readily. My first vegetable garden in Texas was a classic example - dill could be found in every nook and cranny.

Plant extra for the swallowtail butterflies - they like it as much as I do!