Anethum graveolens
Family: Apiaceae

This fragrant annual from south-west Asia has long been known and enjoyed as a kitchen herb. It has finely cut, feathery, greenish blue leaves and umbels of flat, greenish yellow flow­ers in summer. It produces an abundance of small, flat seeds. The leaves, stems and seeds of the plant are all used for their aniseed flavor. The seeds are an important ingredient in dill pickles and the leaves are used in salads and for vegetable, fish, chicken, veal and lamb dishes. The leaf flavor is at its best just before the plant begins to flower. Dill adds a particularly deli­cious flavor to cucumber and fish. It also aids digestion and food assimilation.

Cultivation

Dill likes a warm spot, protected from wind. Sow seed in spring in shallow drills and thin later to 30 cm (12 in) between each plant. Water well in dry weather. Once estab­lished, these plants self-sow. The leaves should be picked when needed as they do not dry well. The seeds should be allowed to ripen on the plant. The plant turns a purplish red colour when the seeds are ripe. Gather all seeds for drying and storing, as these plants can spread rapidly especially in warm areas.

Climate

Dill is a warm-season annual suited to temperate climates. Zone 8.