Herb: Dill


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    Dill, (Anethum graveolens), annual or biennial herb of the parsley family (Apiaceae) and its dry fruit and leaves which are used to season foods. Native to Mediterranean countries and southeastern Europe, dill is now widely cultivated in Europe, India, and North America.

    Dill Growing Guide

    Anethum graveolens

    Crop Rotation Group

    Umbelliferae (Carrot family)


    Average, well drained soil amended with compost.


    Full sun.

    Frost tolerant

    Seedlings may need protection from light frosts.


    Water with a liquid organic fertiliser when plants are 10cm tall.


    Single Plants: 20cm each way (minimum)
    Rows: 15cm with 25cm row gap (minimum)

    Sow and Plant

    Start seeds indoors in individual containers, or sow seeds outdoors 1cm deep and 5cm apart. Gradually thin seedlings to proper spacing, and eat the excess. Older seedlings are difficult to transplant successfully.


    Dill flowers and seeds are used in making breads and pickles.


    Collect and dry leaves when plants are 25cm tall. Use a paper bag to harvest seeds when they change from green to tan and fall freely from their umbels.


    Dill grow very tall and will need to be planted close to each and staked.


    Potato and dill recipe


    Potato and Dill salad

    This tasty dill potato salad is just like Grandma’s: it’s bursting with fresh herbs and flavoured with olive oil and vinegar.

    • 1.5kg baby yellow potatoes
    • ¼ cup minced shallot (about 1 large)
    • ¼ cup fresh dill, minced
    • 2 tablespoons fresh parsley
    • 3 green onions, optional
    • ¼ cup white wine vinegar
    • 1 teaspoon kosher salt
    • ¼ cup capers, drained
    • 2 tablespoons olive oil
    • Fresh ground pepper


    1. Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender (taste test to check).
    2. Mince the shallot. Finely chop the dill and parsley. Thinly slice the green onions, if using.
    3. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
    4. Add the dill, parsley, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary (we added ¼ teaspoon more). Serve warm or room temperature.