Fragrant dill

Anethum graveolens

Dill is an annual plant. It grows to a height of 1 m or more. The stem has multiply divided leaves with thin segments. From July to August it blooms with yellow flowers forming an umbel.

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

How to Grow Dill

• It 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 when the roots are shaded.

• Seeds are sown from April to July directly at the location. Rows should be spaced approximately 20 cm apart.

• It does not tolerate heavy, waterlogged, or stony soils. Suitable are loamy, permeable soils that have a larger supply of nutrients.

• It is sensitive to fertilizers containing chlorine. Dill does not need additional fertilizing.

• Plants do not suffer from diseases or pests.

  Growing dill repels cabbage white butterfly.

• After approximately 6 weeks we can harvest young green leaves. These should be about 20 cm tall. We leave taller and especially already flowering dill for example for pickling. The younger the leaves we harvest, the better.