Anethum graveolens, Dill
Umbels of small yellow/green flowers followed by aromatic seeds. Fine, feathery, aromatic, mid green leaves. Culinary; leaves, flowers and seeds are edible. Use in pickles, salads and with potatoes and cucumbers.
• Hardiness: H4 (-5 to -10C)
• Type: Annual
• Height: up to 1.5m
• Spread: 20cm
• Soil type: Sand, Light Loam, Free Draining
• pH: Universal pH
• Habit: Upright
• Flowering colour: Yellow, Green
• Flowering time: Summer
• Uses: Culinary & Medicinal (Read Jekka's Guide To Culinary Herbs and Jekka's Guide to Medicinal Herbs for more information)
• Attracts pollinators: Yes (Read Jekka's Guide to Pollinators for more information)
• Container suitability: Yes
• UK native: No
• Caution: N/A
• Indoor Sowing: In early spring in prepared plug trays or pots, cover seeds with perlite.
• Outdoor Sowing: In mid spring, when all threat of frost has passed, direct into a prepared site. Thin seedlings to 20cm apart.
• Propagation: N/A
• Maintenance: (Read Jekka's Blogs on Early Spring, Late Spring and Autumn maintenance)
• Harvest: N/A
Ancient Egyptian artefacts have confirmed the medicinal use of dill in pain-relieving preparations made over three and a half thousand years ago.
Traditionally seen as an aromatic and warming digestive herb with relaxing and calming effects on the gut, it has often been used to relieve nausea, colic, and wind whilst assisting with appetite and digestion.
Dill is also said to increase the production of milk in breastfeeding mothers, and has been used commercially to treat infantile colic as a key ingredient in gripe water.
Caution: Avoid internal use of the essential oil.
Please note: The information provided here is for educational interest only and is not intended to be used to diagnose or treat significant health problems. Any serious or long-term health concerns should always be discussed with a healthcare professional.
See our blog for more information about the National Institute of Medical Herbalists
Jekka's "How to Grow Herbs" videos, includes Jekka's video on how to sow seeds for an informative step-by-step guide to seed sowing.
Growing indoors? Check out Jekka's blog on indoor herb gardening for some advice.
At Jekka’s we sell herbs in 1 Ltr and 2 Ltr pots. These are established and hardy herb plants that are grown following organic principals and to survive the UK climate. Please read Jekka's blog that contains her top steps to growing on your herbs.
Our herbs are designed to be grown in containers or planted in the garden. Although some herbs will be quite happy indoors, most prefer being outside. Please see our indoor growing blog for more information.
If you think your herbs need a little more attention we always recommend an environmentally friendly solution, and these are Jekka's top three:
- Maxicrop liquid seaweed: 'Feed on Fridays' as Jekka always says for all round good plant health.
- SB Invigorator: a safe and effective insecticide and fungicide to help control a wide range of pest species
- Epsom salts: the horticultural equivalent of what you put in your bath to top up magnesium and stop orange leaves.
Please note, the compost in Jekka's Kits will have enough natural food for approximately 6 weeks.
One of our three core roots is that we are Environmentally Conscious and for the past 30 years all the herbs grown at Jekka’s have been raised following sustainable, environmentally friendly and organic approaches resulting in a remarkable biodiversity at the herb farm.
Our herb seeds are also untreated and can be used to grow organic herb plants.