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Dill

English
  • Vegetables and herbs
Dill (Anethum graveolens)
Photo: Jardin botanique de Montréal (Josée Bouthot)
Anethum graveolens
  • Anethum graveolens
  • Anethum graveolens

Onglets

Botany

Origin and description

Dill is probably native to Eastern Asia. It has been popular since Antiquity for its medicinal properties and culinary uses. Its fruit, often called seeds, have a caraway-like taste. The leaves are milder tasting.
Cycle: Annual.
Spacing: 15-30 cm.
Height: 60-110 cm.

Species, cultivars and related plants

The 'Superdukat' cultivar has stiffer stems, making it easier to harvest, and a higher concentration of essential oil.

Highly ornamental.

Common name

Dill

Latin name (genus)

Anethum graveolens

English common name

Dill

French common name

Aneth

Botanical family

  • Apiaceae
Horticulture

Growing conditions

Exposure: Full sun

Propagation

Sow seed indoors in mid-April.
Sow seed outdoors in May.

Use

Culinary use: The fruits are used to flavour marinades, vegetables, sauces, soups, breads and pastries. The leaves are added to fish, salads, soups, sauces and dips. In cooking, they should be added at the last minute to preserve their flavour.

See also

Pests and diseases
Physiological disorders