Dill - Anethum graveolens
Dill (Anethum graveolens) is an annual or biennial herb of the parsley family (Apiaceae) with slender stems, soft, finely divided leaves, and small yellow flowers arranged in flat-topped clusters. It is native to the Mediterranean and is now widely cultivated in Europe, India, and North America. The entire plant is aromatic, with a warm, slightly sharp flavor somewhat reminiscent of caraway. The leaves, small stems, and immature flower umbels are used fresh or dried for flavoring soups, salads, sauces, fish, sandwich fillings, and pickles, making it especially popular in the cuisine of eastern Europe and Scandinavia. Dill is a versatile herb that can be used in a variety of dishes, such as in a potato salad, tzatziki sauce, or over fish. Dill seeds can also be used as a spice to flavor foods like pickles or bread. In terms of nutrition, dill is a good source of vitamin A, vitamin C, calcium, and iron. The plant is known for its various health benefits and has been used since ancient times to treat colic in infants and digestive diseases, as well as to help with breastfeeding.
Average seeds/weight per pack - 900/1g.
Plant spacing : 20x2 cm
Position : sun
Plant height : 80-120 cm
Bee-friendly : attractive to bees and butterflies