Dill is an organically grown, very usefull and attractive herb. It flowers with beautiful yellow flower screens above greyish-green foliage and with greyish-green stems. The leaves and the stem have a very powerfull aroma. The seeds have an anisy flavour and aroma. Dill can be used fresh or dried. Use Dill in salads, soups, stews, dip-sauces, in fish dishes, in sauces, egg dishes and in vegetable dishes. The seeds are used dried or fresh to pickle vegetables and gherkins and to make Sauerkraut. Don't cook Dill because this causes loss of flavour. Dill helps the digestion and helps to prevent flatulence and it also stimulates the formation of milk in nursing women.Non hardy annual. Height: 90cm.
Outdoor sowing: april - may
Sowing depth: shallow - ½cm
Germination: 14 - 21 days
Germinationtemp.: 15 - 25°C
Planting distance: 20 - 25 cm
Planting position: full sun
Days till harvest: 60 - 70
Sow outdoors from april, after the last frosts. Sow in a sunny spot or in a big plantpot, because Dill isn't easy to replant.
Sow the seeds on the soil and press gently or cover the seeds with a thin layer of soil. Dill needs a sunny spot with some shelter and good drainage.
Don't sow dill next to fennel to prevent cross fertilization. Dill seeds can be germinated for 5 years after harvesting.
