Dill Seed. Dill (Anethum graveolens) is biennial herb often grown as an annual herb, because the plant can’t handle frost. It is in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.
Dill Culinary Uses
Fresh and dried leaves are widely used as herbs in Europe and central Asia. Like Caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles. It is best when used fresh, as it loses its flavor rapidly if dried, however, freeze-dried leaves retain their flavor relatively well for a few months.
- Dill seeds need some light to germinate.
- Sow Dill Seed no more than 5mm (¼”) deep in rows 45cm (18″) apart.
- Thin the plants to stand at least 15cm (6″) apart.
- Grow in moderately rich soil in full sun.
- Water and feed regularly, and stop any overhead watering once plants are 60cm tall to prevent issues with mildew forming on the leaves.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.