Dill is a hardy annual native to the Mediterranean region. In Biblical times it was know by its Greek name, Anethon. The common name Dill comes from the old Norse word, dilla (to lull) and alludes to its historical medicinally properties as a carminative.
Typically used as a culinary herb. Fine, tender parts are finely chopped and added to sauces. Also used fresh in pickling. Seeds and leaves are also used dried as a seasoning. Each packet contains 0.5 gram, which is approximately 180 seeds.
Germination – 7 to 10 days
Planting Depth – ¼ inch
Seed Spacing – 1 inch
Spacing after Thinning – 8 inches
Days to Harvest – 65 to 70 days
Sow in average soil after all danger of frost has past. Its seeds and leaves are also used fresh or dried as a culinary herb. Fine, tender parts are finely chopped and added to sauces and in pickling. While the flowering heads are still green, pull up the plants, roots and all, and either use fresh, or hang upside down in a dark and dry location until completely dry.
Dill is a hardy annual native to the Mediterranean. The common name Dill comes from the old Norse word, dilla (to lull) and alludes to its historical medicinally properties as a carminative.
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