Heirloom & Perennial Ltd

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Anethum graveolens, Dill - Domino


A compact dill with very full, heavy foliage of an attractive deep blue green colour. Vigorous and  slow to bolt.

Dill is a commonly cultivated herb, especially in warm temperate and tropical zones. It is grown mainly for its edible leaves and seeds, though it is also used medicinally.

It often self-sows when growing in a suitable position.

A good companion for corn and cabbages, also in moderation for cucumbers, lettuce and onions, but it inhibits the growth of carrots. Dill reduces a carrot crop if it is grown to maturity near them. However, the young plant will help to deter carrot root fly.

The flowers are very attractive to bees.

An easily grown plant, it prefers a moderately rich loose soil and full sun. Requires a well-drained soil and shelter from the wind.

Caution: Dill is said to contain the alleged 'psychotroph' myristicine. There are also reports that dill can cause photosensitivity and or dermatitis in some people.

Edible uses

Leaves - raw or cooked. Used as a flavouring in salads etc. The leaves lose their flavour if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers.

Seed - raw or cooked. Very pungent and bitter in taste. It is used as a flavouring in salads, preserves etc, its chief uses being perhaps in making dill vinegar and as a flavouring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings.

An essential oil from the seed is used as a flavouring in the food industry.

A tea is made from the leaves and/or the seeds.


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