Description:

The leaves of dill plants have a fresh and spicy taste, recalling tastes of both fennel and mint.

Culinary Tip:

Dill with its distinct flavor blends perfectly with cooked or marinated salmon. They are also used for seasoning of salads and fish. Its seeds are used to flavor pickles. 

Culture Tip:

1. Sowing: Sow in March – May in pots or directly in ground, in a sunny location. 
2. Thinning: At 3-4 leaf stage, pull out the smaller plants and keep one to two per pot. 
3. Harvest: Harvest leaves from May to August.

To harvest dill seeds, cut faded flowers in August and dry them on a sheet of paper.  

Companion Plants:

Dill likes the proximity of cabbage making it more resistant and productive.