Dill

Scientific Classification & Quick Facts

Common name	Dill
Scientific name	Anethum graveolens
Kingdom	Plantae
Phylum	Tracheophyta
Class	Magnoliopsida
Order	Apiales
Family	Apiaceae
Genus	Anethum
Type	Annual herb in the celery family
Habitat	Well-drained rich soil, sheltered from wind
Native range	Probably the Mediterranean region
Colours	Yellow to white flowers
Height	40–60 cm
Edible parts	Leaves and seeds
Special feature	Strong smell; used in pickles

Dill has been used by people for thousands of years. Ancient Egyptians grew it, and dill was found in the tomb of the pharaoh Amenhotep II. The ancient Greeks and Romans used it as a flavoring and as a symbol of good luck. In the Middle Ages, people in Europe hung dill over doorways because they believed it protected against witchcraft. The name “dill” may come from an Old Norse word, dilla, meaning “to soothe” or “to lull.”

History

Anatomy

Dill has a hollow stem growing about 16 to 24 inches (40 to 60 cm). Its leaves are set alternately, delicate, soft and finely divided and about 3.9 to 7.9 inches (10 to 20 cms) long and about 1 to 2 mm broad. The flowers form in small umbels of 2 to 9 mm diameter and yellow to white in color. The seeds measure 4 to 5 mm in length and about 1 mm in width, with ridged edges and a curved configuration.

Habitat

Soil

Dill doesn’t necessarily require soils with any specific pH value. Since it has a tap root, compacted soil may pose problems. It prefers a well drained soil. As it can grow on its own, you should look for spots where it can spread around. Else, ensure to harvest it before it seeds.

Watering

Periodic watering normally suffices, but frequent watering becomes necessary in case of dry spells. Regular watering is needed during the germination period till the shoots come out. Thereafter the soil should be allowed to dry between irrigations.

Planting

•Dill seeds are sown nearly 1/4-inch deep, spaced out by about 18 inches, in rich soil. For optimum growth the temperature of soil should be 60 – 70ºF.
•It does not grow healthy if transplanted. So, establish its seeds fresh in your garden during early summer. Ensure that the plants are sheltered against strong winds.
•You should be able to see the plants in ten to fifteen days. Wait for another 10-15 days before thinning the plants to approximately 12 – 18 inches apart.
•Dill should be planted next to onions or cabbage, but distanced from carrots.
•Dill is ready to harvest approximately 90 days after planting. Leaves can be harvested anytime but the most preferable time is before the flowering period.
•The leaves can be harvested by simply pruning them from the stem or by cutting the stem just few inches above the soil.
•Seed-heads should be plucked every 2 to 3 weeks just after the blooms appear. It should be harvested before it changes color.

Watering

Care

Liberally water the plant during the growing season.
When you want to get a continuous supply of fresh Dill, keep sowing seeds periodically. For the prolonged harvest, ensure that there are no flowers growing on the plant.
If the soil is left undisturbed all through the growing season, you can expect additional Dill plants to grow during the coming year.
Thin the plant whenever required so that the tall plants can find support on each other.
Do not allow the plants to crowd and allow good air circulation at the base area of the plant which will allow them to grow healthy.
Provide stalking to the taller variety plants.

Pests

Dill plant is a strong smelling herb; hence it is not much affected by any pests. Their beautiful yellow blossoms attract many useful insects like lady bugs and wasps. Though most of the pests leave the Dill plant alone, due to its pungent smell, there are certain pests that can create substantial damage if unattended, like the parsley worm, tomato-horn worm and aphids. Diseases are also seen to be affecting the Dill plants. Some of them are powdery mildew, root rot and fungus. Leaf spot are also seen affecting the leaves.

Uses

The best-known use of dill is in making pickles, and its seeds are a common part of pickling spice. Its feathery leaves add flavor to fish such as salmon, as well as to potatoes, eggs, soups, sauces, breads and vegetables like peas, beets and asparagus. People have traditionally chewed dill seeds to freshen their breath and drunk dill seed tea to help settle the stomach. Dill oil is also used to add scent to soaps and other products.

Dill FAQs