Organic Herb Dill Tetra (a)

Dill Tetra
Anethum graveolens
Approx. 900 seeds per gram

Dill belongs to the Apiaceae/Umbelliferae family as is related to anise, caraway, cumin, and fennel. It is a quick growing annual herb with soft feathery leaves which are similar in appearance to fennel. The stalk is straight and grows to 90cm. The flowers are usually yellow umbels and are very attractive to beneficial insects like hoverflies. The flower heads then produce seed which is also used in cooking. It is widely used all over the world but is very popular in eastern European dishes. The flavour is aniseedy but quite distinctive. As a companion plant it is grown with cabbage, lettuce and cucumbers where they are said to repel aphids.

How to grow:
You can try early sowings in pots but Dill does not like to be transplanted and tends to bolt. It is best sown directly into well prepared ground from March to July. Dill like a sheltered sunny position. It is fast growing and short lived so successional sowings are required. Harvest the leaves as required and pinch out the flower bud to extend leaf production.

Pests and diseases:
Dill is not effected by many pests or diseases and is easy to grow.

How to use:
Dill leaf can be dried or frozen but it is far best used fresh. Chop and add to cucumber dishes, potato salad, eggs and cream cheese. A dill butter accompanies new potatoes beautifully as a change from mint. It is a vital ingredient of the beetroot soup known as borsht. It gives it’s fresh unique flavour to pickled gherkins and is a perfect flavouring with spinach and feta cheese in spanakopita. The seed is spicier than the leaf and is used in many cabbage dishes and can also be used in biscuits and cakes. The seed can be made into dill water which helps indigestion.