Organic Dill plants - Anethum graveolens

Dill, in Latin Anethum graveolens, is an annual herbaceous plant recognisable by its very fine, almost feathery foliage, which has a delicate but powerful aniseed flavour. It is a species related to fennel, also known as bastard fennel in France, or as False Anise. Native to the Mediterranean Basin and Central Asia, this aromatic plant is curiously more commonly used in Nordic and Anglo-Saxon cooking than in other cuisines around the world. It is particularly used to accompany fish, in sauces and marinades. Dill can also be planted for the attractiveness of its foliage, its beautiful yellow umbel-shaped flowers, and its seeds, which are also used as a condiment. Plant it in spring, after the frost, and harvest the leaves and seeds from May to October.

Our plants are certified organic.

Dill belongs to the Apiaceae family (formerly Umbelliferae). This fast-growing plant germinates, develops, flowers, and produces seeds within a year. Once spontaneous around the Mediterranean, dill spread to the Iberian Peninsula and Eastern Europe before being adopted in many Northern European countries. It prefers well-drained, even rocky soils, and dislikes excessively wet and compacted soils. It forms a tuft with a fluffy appearance that can reach 1m (3ft) in height and 30cm (12in) in width under good conditions. Its foliage consists of strongly divided leaves with thread-like segments in a fairly dark green colour. Dill flowers in summer, earlier or later depending on the climate, in the form of charming umbel-shaped flowers with a beautiful acid yellow colour, perched on long stems. This lightly scented flowering is much visited by bees. It gives way to numerous brown, highly aromatic seeds that ripen in late summer.

In the kitchen: the leaves are consumed raw, finely chopped, always at the end of cooking and at a low heat, as their volatile aromas are destroyed by heat. Dill is cultivated for both its leaves and seeds. It is used to flavour fish, marinades, cold sauces made with cream or yogurt, marinades, eggs, white meats, cottage cheese and also green salads and fruit salads. The flavour of dill works wonders in cucumber dishes with cream, with potatoes, tzatziki, as well as meatballs. Its seeds enhance court-bouillon, breads, pastries, stews, vine leaves, sauerkraut, and provide relief for digestive ailments. Dill can also be consumed as an infusion, as it promotes sleep.

In ornamental gardens: it is also a very pretty annual plant that insects love and can proudly be displayed in ornamental gardens or in wildflower bouquets. Plant it in a sunny spot with rich, light, and well-drained soil.

Harvest: at the beginning of growth harvest the leaves as needed, then enjoy its beautiful flowering for a few weeks. After it goes to seed, cut the flowers, harvest the seeds, and dry them on newspaper or fabric.

Storage: dill leaves and seeds can be stored in airtight containers after drying in the shade.

Gardening tips: Dill is a good companion for many of your vegetable plants: it repels carrot flies, aphids, spider mites, and leek moths. Being near cabbage makes dill more resistant and productive.