Fragrant Dill Oliver

Anethum graveolens - Oliver

Dill belongs to annual plants. It reaches a height of up to 1 m or more. The stem has multiple divided leaves with thin segments. From July to August, it blooms with yellow flowers forming an umbel.

Contains vitamin C and essential oils. It is suitable for sauces, cold soups and as a seasoning for fish. Young foliage is suitable for cucumber, potato and tomato salad. It is added to herb butters, cottage cheese spreads, and fish sauces. Finely chopped young dill leaves give cottage cheese an aromatic flavour. Suitable methods of preservation are freezing or drying.

How to Grow Dill

• Requires a sunny location. Sheltered positions if possible. Watering should be moderate. Waterlogged soils slow down growth and plants rot. It is suitable to grow dill with other perennials and plants in beds. It benefits from shaded roots.

• Sow seeds from April to July directly in their final location. Rows should be approximately 20 cm apart.

• Does not tolerate heavy, waterlogged, or stony soils. Suitable are loamy, permeable soils with a good supply of nutrients.

• Is sensitive to fertilizers containing chlorine. Dill does not need additional fertilization.

• Plants do not suffer from diseases or pests.

  Growing dill repels cabbage white butterfly.

• After approximately 6 weeks, we can harvest young green foliage. It should be about 20 cm high. We leave taller and especially flowering dill for purposes such as canning. The younger the foliage we harvest, the better.