Dill - Anethum graveolens

Anethum graveolens, also known as bastard fennel and false anise, is an annual aromatic plant native to the Mediterranean basin. It belongs to the Apiaceae family (formerly Umbelliferae) and produces charming umbel flowers in a beautiful acidic yellow, perched on long stems. Its foliage consists of fine green leaves, giving it a somewhat airy appearance. It is a fast-growing plant that can reach a height of up to 1.5m (5ft), depending on the variety.

Dill is cultivated as a culinary herb, for its leaves as well as its seeds. In cooking, it is used to flavour fish, marinades, cold sauces, and cream cheese. Its seeds enhance fish stock and alleviate digestive ailments. Dill can also be consumed as an infusion, as it promotes sleep.

It is a very pretty annual plant that insects love. It can be displayed in ornamental gardens or in wildflower bouquets.

In the garden, you should plant it in a sunny spot with rather rich, light, and well-drained soil.

Harvesting: in the early stages of growth, harvest the leaves as you need them, then enjoy its beautiful flowering for a few weeks. After it goes to seed, cut the flowers, collect the seeds, and dry them on newspaper or fabric.

Storage: dill leaves and seeds can be stored in airtight containers after drying them in the shade.

Gardening tips: dill makes a great companion for many of your vegetable plants. It repels carrot flies, aphids, red spider mites, and leek moths. The proximity of cabbage makes dill more resistant and productive.