If possible, use your dill within a couple of hours. It will have the most flavor in this time period. For that reason, it's best to cut it right before you want to use it in your food. Try cutting dill with scissors instead of a knife when preparing it in the kitchen. It will be more flavorful. When looking at the plant, look for shoots going off the main stem at a perpendicular angle. Use small shears to cut the shoot about 1 inch (2.5 cm) or less above the joint. Cutting causes less damage to the plant, so it keeps it from decaying as fast if you're planning on storing it. Add 1 to 2 inches (2.5 to 5.1 cm) of water to the bottom of a mason jar. Snip off the bottom of the stems on the dill, and place the dill stem-side down in the water. Cover it with a lid, if possible, and put it in the fridge.  If a lid won't fit over the jar, use a plastic bag and a rubber band. Store the herbs for up to 2 weeks.
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One-sentence summary -- Use your dill as quickly as you can. Cut branches off the main stem when you're planning to store dill. Store dill in a jar in the refrigerator.


You need one pot for every two seeds. Seedling trays and other containers made of cheap plastic may make it easier to transfer your seedlings into larger pots later on. The pot must have a 5-gallon (20-liter) capacity, at minimum, and each eggplant should have approximately 1 foot (30.5 centimeters) of space to grow. As a result, you may wish to plant only one eggplant per pot. Eggplants love heat, and clay pots retain heat better than plastic. Select an unglazed pot if you can remember to water your plants frequently, but go with a glazed pot if you have a history of forgetting to water your plants. Unglazed pots dry the soil out more quickly than glazed pots, so eggplants living in unglazed pots will need more frequent watering.  Clay pots are also heavier than plastic pots, making it easier for them to support the weight of a mature eggplant. The pot should also have large drainage holes to help balance out the moisture level of the soil. Drainage holes will allow excess water to leave the pot, minimizing the risk of root rot. Gently scrub the inside and outside of each pot with soap and warm water. If you do not clean your containers, microscopic insect eggs and harmful bacteria inside the pots could damage your eggplants. A good, simple option is a mix of two parts potting soil and one part sand. The soil provides your plant with the nutrients it needs, while the sand controls moisture. Mix in a timed-release, pelleted fertilizer using the instructions on the fertilizer label. Initially, it's best to start with a balanced ratio of nitrogen, phosphorus, and potassium: e.g., 20-20-20 or 20-30-20.  Reapply the pelleted fertilizer after 10-12 weeks. After the plant flowers, switch to a fertilizer with high potassium, such as 9-15-30. Without any support, your eggplants will have very little upward growth and, as a result, they will yield very little fruit. A tomato cage or teepee stake should be enough to provide your plant with adequate support.
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One-sentence summary --
Purchase small pots or plastic gardening trays if starting your eggplants from seed. Choose a large pot to house your mature eggplant. Opt for a clay pot. Clean your containers, especially if the containers once held other plants. Prepare a growing medium. Invest in a small support system.