Dill seeds Heirloom Medicinal Herbs Organic Non-GMO B250

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Among the most useful of herbs, dill is fragrant, attractive, and delicious. A member of the same family as parsley and cumin, its seeds have a flavor reminiscent of caraway while its leaves have a gentler, more subtle taste. It belongs front and center in your sunny herb garden.

Dill is an annual with feathery blue-green leaves and tiny yellow blooms that produce masses of small brown seeds in fall. Both leaves and seeds are used in cooking, lending their flavors to everything from pickles to potatoes, eggs to fish.

Early to flower with large seed heads. Excellent in pickles and used to flavor many other foods. Easy to grow.

Count: 250
8-12 hrs of Sun
Sprouts in 7-21 Days
Ideal Temperature: 55-75 F
Seed Depth: 1/8-1/4"
Plant Spacing: 2-4"
Frost Hardy: Yes
Anethum graveolens

Growing Tips: Prefers well drained, poor soil for best flavor. Harvest leaves as needed, or cut the entire plant when seeds have formed at the tops of the 3-4 foot tall plants. Often reseeds itself.

For a regular supply of dill leaves, make successive sowings of the seed every 2 to 3 weeks in well-drained, neutral to slightly acid soil in full sun. Dill prefers to be directly sown, and should not be covered with too much (if any) soil at planting time. Do not plant near carrots, as they react adversely, or too close to fennel, because the flavor can be affected. However, cabbage seems to like dill nearby, and it's a nice companion to onions.

Even if it were not so delicious, dill would be a valuable addition to the garden, both for its attractive umbrellalike flowers and its ability to attract beneficial insects that prey on aphids and other destructive pests in the garden.

Expect the plants reach 36 inches tall and 12 inches wide. To harvest the seeds, secure a paper bag over the flowerhead as the blooms begin to pass. Shake the stem of the plant every so often; when the bag rattles, it is full of dill seeds. And if you want dill to self-sow in your garden, just let the seeds fall and leave the soil undisturbed. You will have lots of new plants in spring.

Sowing: Since dill does not transplant well, direct sowing is the best method for planting; plant after the last spring frost in well-drained, fertile soil and full sun. Sow the seeds 1/4" deep and 8" apart in rows 18" apart, thinning to 12-15" apart when the seedlings develop. Dukat dill seeds grow well as a container plant, because of their compact growth.

Growing: Keep the seedlings watered, and apply a layer of mulch to conserve moisture and control weeds. Since mature plants may bolt if the soil dries out, keep the soil consistently moist.

Harvesting: Harvest the fern-like dill leaves as needed as soon as they reach a desirable size; the best time to harvest is in the morning after the dew dries. The peak quality of the leaves occurs when the tiny flowers on the heads begin to open. Though the flavor is best when the leaves are fresh, they can be stored in the refrigerator for up to 2 days, dried, or frozen. The heads can be gathered as soon as most of the tiny flowers have opened. To gather the seeds, allow the heads to dry on the stems until the Dukat dill seeds ripen to a light brown. Cut the seed heads and spread them out to finish drying, then rub them gently to remove the seed. Store the seed in an airtight container.

Seed Saving: Dill reseeds itself readily if left alone after flowering, but the seeds can easily be gathered. Remove the umbrella-shaped seed heads as soon as the seeds ripen to a light brown. Spread them out to dry in a location out of direct sunlight, then rub them gently to separate the seeds from the stems. Store Dukat dill seeds in a cool, dry place for up to 5 years.

Tags: Dukat dill, dill seeds, herb seeds, Organic Seeds

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