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 Dark Cut Flower Mix.

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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
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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