Dill

Anethum graveolens

Dill

Dill grows fairly tall on sturdy stems. The blooms are tiny yellow flowers on the tips of an array of central stems. The ferny leaves are very small but are meticulously gathered for freezing and drying by lovers of this herb. Stagger the...

Anethum graveolens 'Bouquet'

Dill 'Bouquet'

A refreshing aroma and delicious tang, fresh or dried. Snip fresh leaves into soups and salads--especially nice with cucumber dishes--and the seed heads are a must for homemade pickles. Also attractive in the garden. Ht. 26-36 in

Anethum graveolens 'Sari'

Dill, 'Sari'

Selected for leaf production. Indispensable herb for leaf and seeds. Use leaves with salads, vegetables, cucumber, stews and especially fish. Add at the end of cooking. Seeds used in dill vinegar and pickles. Medicinal. Full sun. Ht 1 mtr

Anethum graveolens 'Fernleaf'

Dill 'Fernleaf'

This feathery little dill is lovely in planters or the garden. Pick leaves all summer and use the flower heads in fresh flower arrangements. Height to 50cm (20 in). Approx. 425 seeds/g.

CULTURE: Most herbs originated in the Mediterranean...

Anethum graveolens 'Hera'

Dill 'Hera'

Anethum graveolens 'Long Island Mammoth'

Dill 'Long Island Mammoth'

Tall and vigorous dill plants that mature seed quickly. Large umbels are covered with masses of seed. Approx. 330 seeds/g.

CULTURE: Most herbs originated in the Mediterranean where it is hot and arid with poor, sandy soils, so herbs are...

Anethum graveolens 'Vierling'

Dill, 'Vierling'

This strain has extra strong stems, and is often used as a cut flower throughout Europe. Bluish-green leaves can be eaten as usual. Ht 90cm

Anethum sowa

Dill, 'Indian'

Pungent leaves slightly more bitter than normal varieties. Grown and used extensively throughout India and the far east. Fresh leaves are eaten with steamed rice, and used to flavour soup. Almost an essential ingredient in curry powders. Seeds...