Being Jewish in Hawaii

This may not seem like a big deal to some, but for me it is huge. I used the fresh dill that grew in  my very own yard in the chicken soup that I made in preparation for our seder.

Many of you are used to growing things and eating them. I am not. I do not have a green thumb. The only thing I have been able to grow successfully are a few children and a dog or two over the years. My track record in the plant department is appalling.

Every time a plant in our garden begins to thrive, something happens. We go on vacation and the house sitter forgets to water them. It rains so much that the plants drown. Or I just put them in the wrong spot.

I had a beautiful basil plant for a while and was able to serve its leaves on a few occasions. I’ve even had some limited success with green onions. That’s about it.

I planted the dill seeds a while ago because the package said they need direct sunlight. I only plant seeds that like direct sunlight. None of this indirect stuff for me. It is too unclear.

I’ve been wondering what to do with the dill. It keeps growing and growing and growing. We keep watering and watering and watering. I’ve moved it a few times to chase the sun.  I am proud of our dill plant.

When I looked at a the  chicken soup recipe for Passover and it said to use fresh dill I got excited. “I get to use the dill,” I reveled.

The chickens and carrots and celery I bought at the store. I had to go to several stores to find the parsnip. But the dill was right in my yard waiting to jump in the pot.