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Anethum graveolens Online

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Description

Jekkapedia

Anethum graveolens, Dill

Family: Apiaceae
Genus: Anethum

Umbels of small yellow green flowers followed by aromatic seeds. Fine, feathery, aromatic, mid green leaves. Culinary; leaves, flowers and seeds are edible. Use in pickles, salads and with potatoes and cucumbers.

      Characteristics:

      Hardiness: H4 (-5 to -10C)

      Type: Annual

      Height: up to 1.5m

      Spread: 20cm

      Dill can be seen at the herb farm in Jekka s Herbetum and is available to buy as both herb plants and online as herb seeds.

      Details

      Aspect: Sun, Partial Shade

      Soil type: Sand, Light Loam, Free Draining

      pH: Universal pH

      Habit: Upright

      Flowering colour: Yellow, Green

      Flowering time: Summer

      Uses: Culinary & Medicinal (Read Jekka s Guide To Culinary Herbs and Medicinal Herbs for more information)

      Attracts pollinators: Yes (Read Jekka s Guide to Pollinators for more information)

      Container suitability: Yes

      UK native: No

      Caution: N A

      Growing

      Grown from seed:

      Indoor Sowing: In early spring in prepared plug trays or pots, cover seeds with perlite.
      Outdoor Sowing: In mid spring, when all threat of frost has passed, direct into a prepared site. Thin seedlings to 20cm apart.

      Propagation: N A

      Maintenance: (See Jekka s Blogs on Early Spring, Late Spring, Summer and Autumn maintenance)

      Harvest: N A

      Medicinal

      Ancient Egyptian artefacts have confirmed the medicinal use of dill in pain-relieving preparations made over three and a half thousand years ago.

      Traditionally seen as an aromatic and warming digestive herb with relaxing and calming effects on the gut, it has often been used to relieve nausea, colic, and wind whilst assisting with appetite and digestion.

      Dill is also said to increase the production of milk in breastfeeding mothers, and has been used commercially to treat infantile colic as a key ingredient in gripe water.

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