Dill (Anethum graveolens) has a unique & distinct flavour that complements fish very well in marinades for chicken & salads and it can be used as a substitute for parsley and mint in sauces.
Dill leaves and seeds are used for culinary purposes either fresh or dried and have a light aniseed taste. Use sparingly as a little goes a long way and add at the end of cooking otherwise most of its flavour will be lost. The flowers can be used fresh or dried for cut flowers too.
Dill is a hardy annual that has lovely feathery leaves and produces cute little star-like flowers. It grows up to 90cm high & has a spread of 25cm. It should be regularly picked to prevent it flowering and going to seed - which can happen quickly.
Transplanting can cause plants to bolt so best to direct sow, it can be sown direct in containers but not one for the kitchen windowsill.
Dill Herb Seed Information
Seed Quantity:
Approx 1,000 seeds per pack.
Site:
Full sun, well drained, prefers poor soil.
When to Sow:
April to June.
How to Sow:
Direct sow seeds thinly in a drill 1cm deep, in rows 25cm apart. Germination will take 2 weeks. Thin seedlings to 20-25cm apart. May need support with canes or netting. Sow every 3-4 weeks for successional sowings. Can also be sown under cover in individual pots and transplanted out when risk of frost has passed. Dill does not like root disturbance so be very careful when transplanting - root trainers are ideal. Plant every 20-25cm in rows 25cm apart.
Care:
Do not plant near fennel as they may cross-pollinate and produce an inferior crop. Keep picking to stave off flowering. If you want to grow some dill for seeds, sow early in the season and allow to flower. Pick when seed pods have formed and hang upside down in a paper bag to dry. It will self-seed very easily so take care to remove seeds quickly.
Harvest:
Leaves - 10-12 weeks from sowing, flowers - 14 weeks from sowing, seeds - 4-5 months from sowing.