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Dill

Anethum graveolens

Dille (Afr.)

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Dill is a tall aromatic herb with fine blue-green leaves and produces airy umbrellas of yellow flowers in summer. Commonly grown for the culinary attributes of its leaves and seeds and used to flavour various foods and dishes. It's also grown as ornamental, as its distinctive foliage texture, flower colour and form make this plant a nice companion in a mixed border. Dill is not only used in the culinary and ornamental applications but also has various traditional medicinal uses. This beautiful and useful herb is a must-have for most temperate gardens and is an easy herb for beginning gardeners to grow.

Planning

Difficulty
Moderate
Flowering time
Summer
Fruiting time
Summer

Harvesting

The leaves ready to pick within 8-10 weeks of sowing. Cut back leaves often to prevent the plant from flowering and going to seed. The optimum time for harvesting is in the early morning. Dill weed is best harvested before the plant is fully mature and before the flower​ buds have opened. Dill seed is harvested at the end of the plant’s life cycle.

Propagation

Seed
Sow seed in Spring and Summer. Sow 6-8 mm deep; Germination time about 7-14 days.

Special features

Attracts useful insects
Attracts insects lacewings and hoverflies
Repels harmful insects
Some compounds of dill (d-carvone is mentioned as one of them), when added to insecticides, have greatly increased the effectiveness of the insecticides.
Pot plant
Suitable for planting in large containers (deep roots of dill need deep containers), given loose rich soil and enough sunlight.
Indoor plant
Can be grown inside, given enough sunlight.
Drought resistant
Relatively drought tolerant due to taproot system.

Geography

Origin
Southwestern Asia and Eurasia
Natural climate
Temperate

Environment

Light
Full Sun
Soil moisture
Dry
Soil type
Chalk, Loam, Sand, Compost
Soil PH preference
Acid, Alkaline, Neutral
Frost hardiness
Hardy

Uses

Medicinal
Used in many traditional medicines, including those against jaundice, headache, boils, lack of appetite, stomach problems, nausea and liver problems.
Edible
Fresh & dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe & central Asia. The plant are used to flavor many foods & dishes.

Personality

Family
Apiaceae
Flower colour
, Yellow, White
Scent
Mild - Foliage produces the scent when gently crushed

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