Has a flavour all its own in both leaves and seeds. Dill is excellent in sauces, salads, soups etc. Dill leaves can replace parsley, tarragon and mint in sauces.
Sow seeds from spring to summer at monthly intervals for a regular supply of fresh leaves, 1cm (½in) deep in rows 30cm (12in) apart in ordinary garden soil which has been raked to a fine tilth. Thin out the seedlings to 23-3cm (9-12in) apart.
They prefer full sun and ordinary garden soil and the leaves are ready to be picked 6–8 weeks after sowing. For a crop of seeds sow in spring to give the plants time to develop.
Has a flavour all its own in both leaves and seeds. Dill is excellent in sauces, salads, soups etc. Dill leaves can replace parsley, tarragon and mint in sauces.
Sow seeds from spring to summer at monthly intervals for a regular supply of fresh leaves, 1cm (½in) deep in rows 30cm (12in) apart in ordinary garden soil which has been raked to a fine tilth. Thin out the seedlings to 23-3cm (9-12in) apart.
They prefer full sun and ordinary garden soil and the leaves are ready to be picked 6–8 weeks after sowing. For a crop of seeds sow in spring to give the plants time to develop.
