Description – Has a flavour all its own in both leaves and seeds. Dill is excellent in sauces, salads, soups etc. Dill leaves can replace parsley, tarragon and mint in sauces.
Sowing – Sow seeds from spring to summer at monthly intervals for a regular supply of fresh leaves, 1cm (½in) deep in rows 30cm (12in) apart in ordinary garden soil which has been raked to a fine tilth.
Growing – Thin out the seedlings to 23-3cm (9-12in) apart.
Aftercare – They prefer full sun and ordinary garden soil and the leaves are ready to be picked 6-8 weeks after sowing. For a crop of seeds sow in spring to give the plants time to develop.
Harvest – June to September