Anethum graveolens (Dill)

Cut-and-come-again
Easy for Beginners
Edible Flowers
Will grow in Full Sun
Good for Cutting
Hardy Annual
Loved by Pollinators
May Need Staking
Organic Seeds
Will grow in Partial Shade
Perfect for Pots
This variety will self-sow

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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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.