Anethum graveolens (Dill)

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A brilliant, acid-green filler, with so many roles – its leaves are invaluable for cooking, its flowers for decorating salads and arranging, and its seeds for salads, baking and tagines. More
750 seeds 020002 £1.95 In stock
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Items will be despatched in 5-7 working days.

Or buy this as part of our Sarah Raven's Dark Cut Flower Mix.

More Details

Anethum graveolens (Dill) is a brilliant, acid-green filler, with so many different roles – its leaves are invaluable for cooking, its flowers for decorating salads and arranging, and its seeds for salads, baking and tagines.

As a cut flower, it's good with whites and blues or rich, brilliant colours to heighten their contrasts. This will self-sow freely.

Genus Anethum
Group/Species A. graveolens
Type Hardy Annual
Common Name Mammoth Dill, Florists Dill, Anet
Border Position Back, Middle
Soil Type Fertile, Neutral
Scent Unscented
Site Full Sun, Part Shade
Moisture Well-drained
Height 90cm (36in)
Spacing 25cm (10in)
Sowing, Seeds, Planting Sow from mid spring to mid summer. Best direct sown in free draining soil. Sow regularly for a continual crop. You can speed the germination process up by sowing into a length of guttering under cover and transplanting outside.
Care Tips Will self-sow freely. Will need some support.
Flowering July - October, 10 weeks from spring sowing
Vase Life 7-10 days.
Harvesting Flower production: 6-8 weeks.
Cooking Notes Remove most of the leaves and use them in salads/cooking. The flowers are also edible.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
  • Sow Under Cover/Plant Indoors
  • Direct Sow/Plant Outdoors
  • Flowers/Harvest
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