Dill Ambrozia is a reasonably early variety. It produces a large quantity of green, feathery leaves. This variety has a longer harvest period than the normal dill. This variety has a very nice taste and smell. Can easily self-sow.
Dill Ambrozia is a beautiful and useful plant in any garden. It promotes digestion and helps against flatulence and it stimulates the formation of milk in nursing women. It blooms with yellow umbels above grey-green, feathery leaves and grey-green stems. The foliage and stems have a very strong aroma. The seeds have an aniseed-like taste and smell. Dill can be used fresh or dried in salads, soups, stews, dips, with fish dishes, in sauces, omelettes and in vegetable dishes. It's important not to cook dill in a dish as it will lose its flavour. Dill seeds are used for pickling gherkins and vegetables. This species can easily be dried and frozen. The flowers of Dill Ambrozia are very popular with bees, butterflies and other beneficial insects. The flowers are also edible. Non hardy annual.
Outdoor sowing: April - May
Germinatio: 14 - 21 days
Germination temperature: 15 - 25 °C
Sowing depth: shallow - ½ cm
Planting distance: 20 - 25 cm
Plant position: full sun - protected against wind
Days till harvest: 60 - 70
Sow outdoors from April-May after the last frosts. Sow direct in the ground or in large pots. Dill plants don't like to be transplanted. Sow thinly and shallow or press the seeds carefully in the soil. Keep moist and weedfree. Give dill a sunny spot with good drainage. Give the plants a sturdy support and shelter against the wind.
Thin the seedlings, when they're large enough to handle, to 20 - 25 cm. The thinned seedlings can be dried or frozen for later use. Don't sow dill next to fennel to avoid crosbreeding with inferior plants as a result.
Dill seeds can hold their germination force till 5 years. Harvest the plants whole. Hang them tospy turvy to dry in a ventilated room. After about 10 days the plants are dried enough. Keep the dill in a plastic box with a lid. Dill can also be frozen to store. Use fresh dill. The seeds of dill are also used by preservation in oil or vinegar.
