Anethum graveolens Hedger

The 'Hedger' Dill is an ideal variety for bouquets, with its beautiful umbelliferous flowers that have a long vase life. Practically sterile, the plant is also excellent in pots. However, this doesn't stop it from being completely edible, both the foliage and the seeds. Consider it for its culinary and ornamental qualities, it has its place among the flowers in the garden. Sow from March to July for a harvest from May to October. It flowers between June and October.

Dill (Anethum graveolens), also known as Anet, is an annual aromatic plant native to the Mediterranean basin. It belongs to the Apiaceae family (formerly Umbelliferae) and offers, in summer, charming umbel flowers in a beautiful acid yellow, perched on long stems. Its foliage consists of very fine green leaves, giving it a slightly ethereal appearance. It is a fast-growing plant whose height varies depending on the varieties.

Dill is cultivated as a culinary herb, for its leaves, but also for its seeds. In cooking, it is used to flavour fish, marinades, cold sauces, and cottage cheese... Its seeds enhance court-bouillon and relieve digestive ailments. Dill is also consumed as an infusion, and it is said to promote sleep according to some.

It is also a very pretty annual plant that insects love and that can confidently be displayed in ornamental gardens or in country bouquets.

In the garden, you can plant it in a sunny spot with rich, light, and well-drained soil.

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

Storage: it is possible to store dill leaves and seeds, after drying in the shade, in airtight containers.

Gardener's tips: Dill will be a great companion for many of your vegetable plants: it repels carrot fly, aphids, red spider mites, and leek moth. The proximity of cabbage makes dill more resistant and more productive.