Dill Herb Seeds

Anethum graveolens is a fragrant, aromatic herb known for its feathery, fern-like leaves and distinctive, slightly tangy flavour.

 

The Latin name Anethum is thought to come from the Greek word anethon, meaning "dill," while graveolens refers to its strong, aromatic scent. Dill is an essential herb in many culinary traditions, used to flavour everything from pickles to fish dishes, soups, and sauces. It also has medicinal properties, often used for its soothing effects on digestion.

 

Growing to a height of 40-60 cm, Dill is an easy-to-grow herb that thrives in full sun and well-drained soil. Its delicate, lacy green foliage adds texture to garden beds, and its yellow flower clusters are a magnet for pollinators.

 

Dill is particularly suited for herb gardens, vegetable plots, and containers, where its rapid growth and attractive appearance can be fully appreciated.

 

Seed Qty: 500

 

Sow: March - June (outdoors) or February - April (indoors)

Germination: 10 - 14 days

Soil: Well-drained, moderately fertile soil with a neutral to slightly acidic pH

Height: 40 - 60 cm

Harvesting: June - October

Companion Plants: Cabbage, lettuce, onions

Avoid Planting With: Carrots

Sowing Instructions

 

Sow seeds directly outdoors from March to June in a sunny, well-drained location. Plant seeds 1-2 cm deep, spacing them 25 cm apart. Dill can be grown in rows or scattered freely, but ensure the soil is kept moist during germination, which typically occurs within 10-14 days. Thin the seedlings to allow 40-60 cm between plants to ensure ample space for growth.

 

Alternatively, sow seeds indoors from February to April in pots filled with moist compost. Keep the temperature around 18-21°C until germination, then transplant seedlings outside once they have reached a manageable size and the weather is warm enough.

 

Dill prefers full sun but can tolerate partial shade, provided the soil is well-drained. Water regularly, especially in dry conditions, and feed with a balanced fertiliser to encourage healthy growth. For continuous harvesting, sow dill seeds every few weeks during the growing season.

 

Dill is best harvested when the plant is young and tender, but its leaves can be snipped as needed throughout the season. The seeds, which develop later in the summer, can also be collected and used in cooking or for making pickles.

 

A versatile and fragrant herb, Dill adds flavour, texture, and colour to a variety of dishes. Whether you're growing it for culinary use or for its ornamental value, it’s a must-have herb for any garden or kitchen garden.

 

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