Dill - Vilmorin seeds

A variety of dill with very dense and fine dark blue-green foliage. Its aromatic leaves have a sweet aniseed flavour, like a subtle blend of mint and fennel. Sow from March to May and harvest from May to October.

Dill (Anethum graveolens) is an annual herb native to the Mediterranean region. It belongs to the Apiaceae family (formerly Umbelliferae). In summer, charming umbels of beautiful acid yellow flowers appear, perched on long stems. Its foliage is made up of very thin green leaves, which give it a somewhat hazy appearance. This fast-growing plant varies a little in height depending on the variety, sometimes reaching 1.5 m in height.

Dill is grown as a condiment. Both the leaves and the seeds can be used in cooking to flavour fish, marinades, cold sauces, cottage cheese, court-bouillon etc. Its seeds are known to relieve indigestion. Dill tea helps promote restful sleep.

Dill is a pretty annual, much loved by insects, that will look attractive in a flower garden or in natural flower arrangements.

Plant it in a sunny spot, in rich, light, well-drained soil.

Harvesting: pick the leaves when required when the flavour is at its best, at the beginning of the growing season. When the flowers are in bloom, sit back and admire for a few weeks whilst the seeds set, then cut the flower heads in order to collect the seeds. They can be laid out to dry on a sheet of newspaper or cloth.

Preservation: dill leaves and seeds can be dried and stored in airtight boxes for later use.

Good to know: Dill is a great companion plant in the vegetable garden: it repels carrot flies, aphids, red spider mites and leek moths. The proximity of cabbage makes dill more resistant and more productive.

Maintenance: dill is fairly low maintenance. Watering (or preventive mulching) when the soil dries up will prevent water stress, which causes the plant to go to seed.

Transplanting: space the plants 30 cm apart