Dill -Anethum graveolens-

A delicate and aromatic annual herb valued for its feathery foliage, distinctive fragrance, and fresh, slightly anise-like flavour. Dill produces fine, fern-like leaves and elegant yellow flower umbels that attract beneficial pollinators to the garden. Both its leaves and seeds are used for flavouring fish, potatoes, salads, pickles, and sauces. Easy to grow and wonderfully versatile, dill is an excellent addition to herb gardens, vegetable beds, and pollinator-friendly planting schemes.

Sowing:
Sow seeds directly outdoors from April to June, once the soil has begun to warm. Sow seeds approximately 0.5–1 cm deep in finely prepared soil and keep evenly moist until germination. Dill develops a long taproot and dislikes disturbance, so direct sowing is preferable to transplanting.

Planting:
Choose a sunny, sheltered position with fertile, well-drained soil. Thin seedlings to approximately 20–30 cm apart to allow plants to develop fully and maintain good airflow. Dill can also be grown in deep containers with adequate drainage. Avoid exposed, windy locations, as mature plants can become tall and may require support. 

Harvesting:
Begin harvesting the delicate leaves once plants are well established, usually around 6–8 weeks after sowing. Pick young leaves regularly for the freshest flavour, taking care not to remove too much foliage from any one plant. 

Fertility Recommendation:
Prefers moderately fertile, well-drained soil enriched with a modest amount of mature compost. Avoid excessive nitrogen, which can encourage soft, leafy growth and weaker stems. Additional feeding is generally unnecessary in reasonably fertile garden soil. Water consistently during dry periods, especially while plants are establishing and producing foliage, but avoid waterlogged conditions. A light mulch can help retain soil moisture during warmer weather.

Seeds per packet: 500