Growing Dill (Anethum graveolens)
Anethum (Peucedanum) graveolens
Dill is an annual grown for its leaves and seeds: its young leaves are used in a similar manner to fennel’s and in various sour dishes, and the seeds are rather similar to caraway; both leaves and seeds are used in pickles, especially for picklingand gherkins.
The plants grow anything from 400-900 mm (16-36 in) high and will often self sow. The leaves are best preserved by quick freezing.
Sow in April to June; two or three plants will be sufficient for an average family’s needs. Sow one or two seeds at each growing point, with about 300 mm (12 in) between each point; lightly cover with, and water in. Thin later to the strongest seedlings. The site should be sunny and protected from the wind. Most well-drained soils are suitable. Keep the soil weed-free.
When growing dill, harvest the young leaves when the plants are beginning to get bushy. The seed should be harvested just before it is ripe, as it scatters easily. When the seed capsules are beginning to turn brown, cut the heads off and hang them in an airy, dry place.
Site: Sunny, sheltered
Soil: Most, well-drained
Harvest: Young leaves when required; seed capsules just before ripening