Dill

Dill (Anethum graveolens) is a very popular annual culinary herb with soft green feather like leaves that have an aniseed flavour, and small yellow edible flowers that attract pollinators and deter pests from the garden. The seeds of the dill plant have a citrus-like flavour are also used as a spice in many cuisines.

Difficulty: Easy

Soil: Well-draining soil rich in organic matter

Sowing: Spring/ Summer

Germination: 10-14 days

Days to maturity: 40-60 days

Position: Full sun

Spacing: 15 x 15cm apart

Sow Depth: 10 mm

Height: 90-110cm

Growing notes:

Dill grows best in full sun and preferably in a location protected from strong winds. Sown dill directly into the soil as it forms a tap root around 3 weeks after germination and does not like to be disturbed or transplanted. Grow  in fertile, draining soil or large containers with plenty of space.

Once the seedlings appear be sure to consistently weed the surrounding area and apply mulch to protect the new seedlings and help the soil retain moisture as dill is prone to premature flowering in dry conditions. Regularly water in the early stages of growth by keeping the soil moist and once plants are more developed avoid overhead watering.

After 8 weeks of growing the leaves can start being harvested. The taller stems may need support as they can be blown over easily. Harvest on a cut and come again basis as needed and once flowers are formed, remove it from the plant and harvest the seeds or leave it to seed and you will have new seedlings in the spring again.

Uses:

The leaves are traditionally used to flavour chicken, fish and egg dishes, and of course dill pickles, and it can be chopped into soups and salads. Dill seeds have a stronger citrus flavour and can be used in baking and many other dishes.

Fresh dill is a source of several essential vitamins and minerals, including vitamin C, Manganese, and vitamin A, Folate and Iron. And the seed contain high levels of antioxidants and fibre.

Origin:

Native to Eurasia and the eastern Mediterranean, dill dates back to 3000 B.C where it was referenced in Egyptian medical texts and the Bible. Dill still grows wild in Spain and Italy today.