Description: Dill is an annual herbaceous plant with fine foliage and yellow flowers grouped in umbels. It is widely grown for its aromatic leaves and seeds, which are used in cooking and traditional medicine.
Sowing: in the garden
Sowing advice :
- Direct sowing in the garden: Sow directly after the last frosts, in rows 30 cm apart. Cover the seeds very lightly with fine soil, as they need light to germinate.
Sowing period: April to June
Harvesting: June to September (leaves), September to October (seeds)
Growing: in the ground
Exposure: sunny to part shade
Water requirement: medium
Soil type: well drained, light, fertile
Historical origin of the variety: Dill originated in south-west Asia and has been cultivated since Antiquity. It was known to the ancient Egyptians, Greeks and Romans for its culinary and medicinal uses.
Use: Fresh dill leaves are widely used to flavour dishes, particularly fish, salads, sauces and marinades. The ripe seeds are harvested for use as spices and in the preparation of gherkins and various traditional dishes.
