Dill Seeds
Dill (Anethum graveolens)
Description:
Dill is an annual herb that belongs to the Apiaceae family, native to southern Europe, Iran and India. It is cherished for its aromatic leaves and flavourful seeds, both possessing culinary & medicinal qualities. Dill is a delicate herb that typically grows up to 2 to 3 feet (60 to 90 cm) in height. It features slender, hollow stems with feathery, bright green leaves that are divided into thread-like segments. Dill produces small, umbrella-shaped clusters of tiny yellow flowers that later develop into oblong-shaped seeds.
Both the leaves and seeds of dill are highly valued for their unique taste and are used in various cuisines, particularly in pickling and seasoning dishes.
Growing Conditions:
Climate: cool-temperate to warmer climates; prefers temperatures ranging from 15 to 21°C; can tolerate some heat but may bolt (flower and go to seed) quickly in hot weather.
Position: full sun to partial shade; grows best with at least 6 to 8 hours of direct sunlight per day, providing some shade during the hottest part of the day can help prevent bolting.
Soil: well-draining, fertile soil rich in organic matter; can tolerate various soil types but thrives in loamy or sandy soil. The ideal soil pH range is slightly acidic to neutral (around 6.0 to 7.5).
Water: moderate water needs; water the plant regularly to keep the soil evenly moist.
Spacing: space the plants approximately 12 to 18 inches (30 to 45 cm) apart to allow them room to develop.
Propagation: sow the seeds directly into the garden bed or seed flats/pots in early spring or early autumn; lightly cover the seeds with soil, as they require some sunlight for germination (usually occurs within 7 to 14 days).
Harvest:
Leaves: Harvest dill leaves when they are young and vibrant, before the plant starts to bolt. You can begin harvesting once the plant has developed several sets of true leaves. Cut the individual leafy stems close to the base of the plant using clean scissors or pruners.
Seeds: Allow the flowers to mature and develop into seed heads. When the seed heads turn brown and dry, carefully cut the stems and place them upside down in a paper bag. Hang the bag in a well-ventilated area to allow the seeds to finish drying. Once dried, gently rub the seed heads to release the seeds.
~200 seeds per pack
Dill (Anethum graveolens)
Description:
Dill is an annual herb that belongs to the Apiaceae family, native to southern Europe, Iran and India. It is cherished for its aromatic leaves and flavourful seeds, both possessing culinary & medicinal qualities. Dill is a delicate herb that typically grows up to 2 to 3 feet (60 to 90 cm) in height. It features slender, hollow stems with feathery, bright green leaves that are divided into thread-like segments. Dill produces small, umbrella-shaped clusters of tiny yellow flowers that later develop into oblong-shaped seeds.
Both the leaves and seeds of dill are highly valued for their unique taste and are used in various cuisines, particularly in pickling and seasoning dishes.
Growing Conditions:
Climate: cool-temperate to warmer climates; prefers temperatures ranging from 15 to 21°C; can tolerate some heat but may bolt (flower and go to seed) quickly in hot weather.
Position: full sun to partial shade; grows best with at least 6 to 8 hours of direct sunlight per day, providing some shade during the hottest part of the day can help prevent bolting.
Soil: well-draining, fertile soil rich in organic matter; can tolerate various soil types but thrives in loamy or sandy soil. The ideal soil pH range is slightly acidic to neutral (around 6.0 to 7.5).
Water: moderate water needs; water the plant regularly to keep the soil evenly moist.
Spacing: space the plants approximately 12 to 18 inches (30 to 45 cm) apart to allow them room to develop.
Propagation: sow the seeds directly into the garden bed or seed flats/pots in early spring or early autumn; lightly cover the seeds with soil, as they require some sunlight for germination (usually occurs within 7 to 14 days).
Harvest:
Leaves: Harvest dill leaves when they are young and vibrant, before the plant starts to bolt. You can begin harvesting once the plant has developed several sets of true leaves. Cut the individual leafy stems close to the base of the plant using clean scissors or pruners.
Seeds: Allow the flowers to mature and develop into seed heads. When the seed heads turn brown and dry, carefully cut the stems and place them upside down in a paper bag. Hang the bag in a well-ventilated area to allow the seeds to finish drying. Once dried, gently rub the seed heads to release the seeds.
~200 seeds per pack
Dill (Anethum graveolens)
Description:
Dill is an annual herb that belongs to the Apiaceae family, native to southern Europe, Iran and India. It is cherished for its aromatic leaves and flavourful seeds, both possessing culinary & medicinal qualities. Dill is a delicate herb that typically grows up to 2 to 3 feet (60 to 90 cm) in height. It features slender, hollow stems with feathery, bright green leaves that are divided into thread-like segments. Dill produces small, umbrella-shaped clusters of tiny yellow flowers that later develop into oblong-shaped seeds.
Both the leaves and seeds of dill are highly valued for their unique taste and are used in various cuisines, particularly in pickling and seasoning dishes.
Growing Conditions:
Climate: cool-temperate to warmer climates; prefers temperatures ranging from 15 to 21°C; can tolerate some heat but may bolt (flower and go to seed) quickly in hot weather.
Position: full sun to partial shade; grows best with at least 6 to 8 hours of direct sunlight per day, providing some shade during the hottest part of the day can help prevent bolting.
Soil: well-draining, fertile soil rich in organic matter; can tolerate various soil types but thrives in loamy or sandy soil. The ideal soil pH range is slightly acidic to neutral (around 6.0 to 7.5).
Water: moderate water needs; water the plant regularly to keep the soil evenly moist.
Spacing: space the plants approximately 12 to 18 inches (30 to 45 cm) apart to allow them room to develop.
Propagation: sow the seeds directly into the garden bed or seed flats/pots in early spring or early autumn; lightly cover the seeds with soil, as they require some sunlight for germination (usually occurs within 7 to 14 days).
Harvest:
Leaves: Harvest dill leaves when they are young and vibrant, before the plant starts to bolt. You can begin harvesting once the plant has developed several sets of true leaves. Cut the individual leafy stems close to the base of the plant using clean scissors or pruners.
Seeds: Allow the flowers to mature and develop into seed heads. When the seed heads turn brown and dry, carefully cut the stems and place them upside down in a paper bag. Hang the bag in a well-ventilated area to allow the seeds to finish drying. Once dried, gently rub the seed heads to release the seeds.
~200 seeds per pack