Dill
Anethum graveolens
Family: Apiaceae · Genus: Anethum
Dill is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.
Soil Temperature
10°C – 20°C
Spacing
15 – 30 cm
Harvest
8–12 weeks
Sowing
Easy to grow. Sow in garden.
Growing Schedule Zone 8b
Companions
Avoid Growing Near
Growing Notes
Dill is best grown as an annual. It is easy to grow from seed and will produce wispy leaves growing on a single stem about 75 cm high, which can be harvested about eight weeks after sowing. Once the plant begins to produce flower heads, the leaf production will stop. Dill, like most herbs, grows best in the sun, but will tolerate afternoon shade. Dill grows up to 1 m tall, so plant it in the back of your garden. Sow seeds close together. This will allow the plants, which blow over easily, to support each other. Repeat sow for a regular supply of leaves.
Culinary Hints
Dill leaves can be used fresh or dried in salads, meats, vegetable dishes and soups. Freshly cut leaves enhance the flavour of dips, herb butter, soups, salads, fish dishes. Both the flowering heads and seeds are used in flavoured vinegars and oils.