Congratulations to Colty and Kierra, our order fulfillment team, on their upcoming wedding! Due to their two week honeymoon, any orders placed after Thursday, November 10th will not be filled until the first week of December. Thanks for your patience and understanding.



Regular price $3.50 Sale

Anethum graveolens

Origin: Eurasia

Improvement status: Cultivated material

Seeds per packet: ~200

Germination tested 11/2021: 60%

Life cycle: Annual

Love it or hate it, dill is one of the most popular culinary herbs. Valued for both its seed (commonly used to flavor pickles) and its fresh or dried fronds (often referred to as "dill weed"), dill plays a major role in the cuisine of Europe and Asia. It's often paired with fish or meat, used in soups like borsht, and mixed with sour cream or mayonaisse to make a dill-flavored sauce. Even the flower is flavorful and useful in cooking.

Like its cousins in the Apiaceae family (including parsley, carrot, fennel and caraway, among others) dill is beloved by beneficial insects, including both pollinators and pest-destroying predators such as tiny wasps you're unlikely to ever notice. It is also a popular host plant for the caterpillars of beautiful swallowtail butterflies. Dill is said to make a good companion plant for cucumbers and brassicas.

Our seed comes from our friend Eric Kampe of the Ann Arbor Seed Company.

GROWING TIPS: Direct seed around last frost, or start seeds indoors 2-4 weeks before last frost and then transplant to garden. For use as a dry herb, harvest before flower form.