Dill seeds
The dill is a flowering herb that grows in clusters and originates from southern Europe where it was used as both a culinary herb and medicinal plant. Human use of dill has a long history and today the spice can be found all over the world.
Dill, Anethum graveolens, is an annual herb that today also grows wild in, among other places, western Asia and Mediterranean countries. The name dill probably comes from the Old Norse name dylle, which means "soothing to sleep", as it has historically been used to treat sleep problems.
Today, dill is primarily known for its flavorful properties in cooking, and there are many different registered varieties. The best thing about dill is that the whole plant is usable. The fresh, flavorful leaves, stems, the beautiful flower crown, but also the seeds. Dill is a very beautiful and lush herb that thrives almost anywhere. It can be grown in pots and raised garden beds outdoors, as well as in greenhouses or indoors on a windowsill. There are different varieties adapted to different climates, and some are even frost-resistant. Dill tends to self-seed if some of the flower crowns are left to grow into seeds. Self-seeded dill usually has very strong growth and a rich flavor.
The easy-to-grow dill thrives in most conditions and soils but prefers well-drained, loose, and nutrient-rich soil. Because dill is extra sensitive to both moisture and drought, you should avoid heavy clay soil and overly sandy, fast-drying soil. Dill is directly sown for the best results and can be sown in batches for greater availability throughout the season.
Dill grows well with: chives, cabbage, cucumber, onion, beetroot, and lettuce.
Dill does not grow well with: tomatoes and chili, but it can also cross-pollinate with carrots.
Dill can also be grown indoors on a windowsill or under plant lighting year-round. Dill is also a spice that is suitable for hydroponic cultivation, which is a big plus.
Did you know that you can freeze dill? Our best tip is to make ice cubes out of dill, meaning that you add a little water before freezing it. That way, you avoid possible freezer burn when the temperature differences become too great, which makes the dill inedible. It also makes it easy to portion out the dill when it's time to use it!
