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Anethum graveolens

Annual growing to 90cm. Aromatic plant with slender stems and delicate aromatic foliage similar to fennel. Leaves are used fresh as a garnish, in salads, dips, and with fish and egg dishes. Seed is used as a spice in tea, bread, soups and preserves.

The native habitat of dill is the Mediterranean, Southern Russia, Southern and Central China and in some areas of Spain, Portugal and Italy. It is a very popular herb in Russian cooking.

Its name was taken from the term ‘dilla’ which means ‘to lull’ in deference to the lulling of discomfort associated with digestive disorders, particularly in children.

In medieval times, dill was associated with superstitious beliefs and magic.

It tolerates many different soil types and growing conditions across Australia. However, it will do best in soils that are moist and rich inorganic matter. The plants mature and flower during the summer months, so watering and mulch for water retention is required. 

Dill has one main tap root, which supports the entire plant and due to the height of the main stalk and the top heavy flower clusters, the plant may need wind protection. This could be a natural planting of higher or bushier plants surrounding the dill plant or artificial protection. This is especially important once the flower heads begin to produce seeds because the hollow stalks are easily broken when weighed down. 

The tangy, pungent flavour of dill goes well with many dishes and may be used as freshly collected leaves, dried leaves or dried seeds. 

Dill is mildly diuretic and may also have some benefit for helping treat cough, cold and flu symptoms. Chewing dill seeds over a long period of time is said to be helpful in reducing bad breath. As with many herbs, dill is still considered to be a general tonic.

Grown using organic heirloom open pollinated seed, no sprays, no chemicals in organic nutrient rich soil with gypsum, volcanic rock, minerals and compost in trays. No blood and bone no fish.