Dill Seed – 100 Seeds

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.

Growing Dill

Indoor Sowing: Early Spring.

Direct Sowing: Spring and Autumn.

• Grow in moderately rich soil in full sun.
• Dill seeds need some light to germinate, so seeds should be surface sown and barely covered with a thin layer of soil.
• Direct sow the seeds 15 – 20cm apart.
• Keep the soil consistently moist, but not waterlogged.
• Germination in about 14 days at a soil temperature of between 15° and 21°C.
• Thin and transplant indoor sown seeds into one seedling per pot or if growing in large containers, then transplant the seedlings to be at least 15cm apart.
• Water and feed regularly, and stop any overhead watering once plants are 60cm tall to prevent issues with mildew forming on the leaves.