DILL. anethum graveolens

DILL. anethum graveolens Description

DILL

anethum graveolens

Well known herb grown for its seeds and foliage.

It resembles Fennel, a plant it can cross-pollinate with and they should therefore be kept apart because the resulting seed will have a much-dulled flavour.

Originates from Eastern Europe this tender looking plant is much harder than many people would have you believe and can withstand temperatures as low as -4.

The ferny foliage is a tasty flavouring for fish, lamb, new potatoes or peas.

Dill tastes much like aniseed and should be used sparingly to avoid overwhelming other flavours.

Because cooking destroys most of its flavour Dill should only be added at the end of cooking.

Old plants are used in souring cucumbers.

Can be used fresh, frozen or dried.

Easy to germinate and tolerant of most sites Dill is an ideal choice for novice gardeners.

Plant from April to August approx. 20cm apart and start to harvest around eight weeks later.

An attractive plant with wispy feathery leaves it can also be container grown.

Detailed growing instructions are on the back of each packet

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Design and colouring of packets may occasionally vary.

We want you to be happy with your purchase and all our Dill seed is checked and inspected visually before packing. In the unlikely event of a problem please advise us within 48hrs of delivery. Due to the nature of the product we cannot accept any responsibility for failure after planting as pests, disease, poor horticultural practice, extremes of weather and many other factors outside our control all take their toll. Dill seed will only be accepted for return after seller has been informed and given permission. Refunds will be issued when items are received back in saleable condition within 14 days from original dispatch date. Buyer must pay all return charges except where an item has been dispatched in error. Easy to germinate and tolerant of most sites it is an ideal choice for novice gardeners. The ferny foliage is a tasty flavouring for fish, lamb, new potatoes or peas. Tastes much like aniseed and should be used sparingly to avoid overwhelming other flavours.