50 days from direct sowing
This fragrant and attractive herb is not only flavorful but one of the most useful herbs grown today. A true centerpiece worthy of distinction in your herb garden! This annual has aromatic feathery green leaves and accented with tiny yellow blooms that yield to masses of tiny dill seeds. Both leaves and seeds are used in cooking, lending their flavors to all kinds of dishes in addition to pickles.
Dill can be successive sowed for a regular supple of leaves. Sow every 2-3 weeks in a well drained soil with full sun.
Direct sow seed and barely cover with soil. Don’t plant too deep. Don’t plant near carrots or fennel as flavor can be affected when grown too close. Companion plant with cabbage or onions.
1. Dill is a member of the parsley family
2. The word “Dill" comes from the Saxon word "dilla" which means "to lull"