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World Kitchen - Europe - Dill
Anethum graveolens - Dill
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The fern like blue-green aromatic leaves have a delicate, feathery appearance and is a staple in any garden. Dill is an annual herb native to Russia, India and Iran with tall green, delicate foliage. It produces small star-like yellow flowers and fragrant seeds that can be used in pickling or stews.

Dill can be used fresh or dried in salads, meats, vegetable dishes and soups where its leaves are used as an herb or spice. It's used to flavour many Scandinavian foods such as gravlax and other fish dishes, baby potatoes, borscht, pickles, sauces and mustard. It requires basic care and prefers a deep well drained soil.

Contains average 750 seeds.

Soil Requirements — Well drained soil
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Planting Advice

Sow directly into garden beds or in pots. Sow seeds 5mm (1/4in) deep. Cover lightly with fine soil. Firm gently and keep moist. Thin as necessary, spacing 20cm (8 in) apart. Harvest as needed.

Watering needs

Keep soil moist.