Compact

Class

Dicotyledoneae

Division

Angiospermae

Family

Apiaceae or Umbelliferae

Order

Apiales

Genus

Anethum

Species

graveolens

Description

Annual herbaceous plant prized for its aromatic leaves and seeds used in gastronomy and phytotherapy. Easy to grow, both in flowerbeds and pots, it prefers temperate climates with sunny exposures in well-drained soils and sheltered from the wind for higher yields.

Variety description

This variety has very fine leaves characterised by a green colour tending towards dark. It is a highly aromatic plant and is therefore often used in cooking. Dill is extremely easy to grow and is widely used in various sectors, such as the agri-food, culinary and medicinal industries, thanks to its distinctive flavour and aroma. Ensure the plant is placed in full sun; water and apply fertiliser at appropriate times according to the plant’s stage of development. Dill’s umbrella-shaped inflorescence is very striking and can be seen during the summer months. Pay close attention to the harvest time, as this is closely linked to the possibility of multiple harvests or depends on the edible part you intend to harvest and subsequently sell.

Curiosities and special features

Due to the distinctive flavour of its leaves, which is similar to that of wild fennel, dill is prized in cooking for the unique flavour it adds to fish or meat dishes, salads and dressings, whilst the ripe seeds are used to flavour butter, bread, flatbreads, sauces, pickles and soups. The oil extracted from the seeds is also used in traditional medicine for its digestive and anti-inflammatory properties.

The striking umbrella-shaped flower heads, visible during the spring and summer months, add such value to the plant that it is also used as an ornamental plant in flowerbeds or pots.

Origin and distribution

A species native to the eastern Mediterranean and western Asia, it was already used in Roman and Egyptian times as a culinary herb and as a medicinal plant for its digestive properties. Today, it is widespread in all regions with a temperate climate.

Leaf

The aromatic leaves have a laciniate, pinnate lamina.

Fruit

The plant has several edible parts. Below are the technical characteristics for each of them.

The leaf is laciniate in shape and has a tender texture. The ripening period extends from mid-spring to late spring. It is a single colour. The aroma is intense, the taste is fresh and the flavour is distinctive and sweet, whilst the leaf is fragrant. This variety is characterised by good organoleptic properties and is considered one of the leading cultivated varieties in terms of quality.

The seeds are elongated in shape and of medium texture. They are two-coloured. Sensorily, the flavour is delicate with a distinctive, slightly sweet taste, whilst the aroma is intense. Ripening takes place from late summer to early autumn. They represent one of the main varieties grown, characterised by intermediate organoleptic properties.

Flowering period

The flowering period lasts from mid-spring to mid-summer and lasts between 14 and 21 days.

Inflorescence

Umbrella inflorescence typical of species belonging to the botanical family Umbelliferae.

Leaf colour

Uniform colour tone.

Plant height

The height of the plant varies from 0.3 to 0.8 m, depending on growing conditions.

Lifespan

Annual-cycle plant.

Where to plant

Versatile in use, it is grown in flower beds, large pots, open field, outdoor tubs

Stem

It has a herbaceous stem and the plant has no thorns.

Flower

It is arranged in medium-sized umbrella inflorescences. It flowers from mid-spring to mid-summer, with a flowering period of between 14 and 21 days. It is attractive to bees.

Growth

A variety with medium to vigorous growth.

Plant habit

Plant with a bushy habit.

Branching

Branching is abundant, allowing a good final production level.

PH

For dill, the ideal soil pH ranges from slightly acidic to neutral, with optimal values between 6.0 and 7.0; it is advisable to avoid conditions that are more alkaline than neutral.

Soil preparation

For spring planting, the soil must be properly prepared by digging to a depth of 20–30 cm, removing any weeds, large stones and residues from previous crops. Next, work in chemical or organic fertiliser, which will provide the necessary nutrients during the plant’s early stages of development, then use a hoe to break up the denser, coarser clods of earth. To improve drainage of excess water, thereby preventing harmful waterlogging, create a raised bed by gently mounding the soil, and finally level the surface carefully.

During the growing season, remove any weeds growing near the crop by hoeing.

Read more on the Joyflo blog

Sun exposure

It prefers exposures in full sun, sheltered from the wind.

Ideal climate and temperature

The ideal temperature is between 15 and 25 °C; it is suitable for temperate climates.

Use

Valued for its leaves and seeds in a wide range of applications, such as

Agri-food Medicinal / phytotherapeutic Aromatics

Hardiness

A variety of medium hardiness. It is sensitive to frost, strong winds and excessively high temperatures, but if planted in a location suited to its needs, it will produce excellent results.

Soil

It prefers medium-textured, light and fresh soil with organic matter and good drainage; for use in pots or tubs, a horticultural soil containing brown and blond peat is recommended.

Difficulty

Growing dill iseasy and requireslittle effort to manage.

Growing tips

To ensure optimal vegetative growth, here are some specific cultivation tips and practices for this variety:

Balanced fertilisation Avoid over-watering

Intercropping/combination

We suggest intercropping with cabbage and radish.

Combinations with other plants

It is also suitable as an ornamental in composition with other aromatic species or with flowering herbaceous plants to give an extravagant touch in a flowerbed or pot.

Planting

When transplanting, prepare the furrows at a density that ensures each plant develops properly; for this purpose, an average planting density of25 plants per square metre is recommended; we also suggest using young seedlings with intact, healthy roots, placing them in a raised bed with the root collar above ground level, taking care not to damage the root system and watering them immediately after transplanting, preferably in the morning.

Pruning

During the spring, harvest the leaves using sharp, clean blades; if you decide to carry out the first cut 60–80 days after sowing – that is, before flowering – you can carry out a second cut 50–60 days after the first.

Propagation

Reproduction takes place by sowing in containers or by scattering or row planting in open fields/lawns.

Repotting

Repot the plant in spring if it shows poor leaf and root growth, use a larger container with a suitable substrate and water immediately afterwards.

Watering

The water requirements of dill depend on the plant’s stage of development, with an increase during the first and last stages of growth. Use rainwater, or alternatively tap water or canal water with an optimal sub-acidic pH, watering either manually or using a sprinkler system, drip irrigation or a perforated hose. During transplanting, support the seedling to ensure proper rooting in its new location, maintaining a constant level of moisture in the soil without overwatering to prevent root rot, whilst also avoiding periods of drought. Subsequently, allow the soil or growing medium to dry out slightly between waterings; it is also advisable not to water the above-ground parts of the plant from above in the late afternoon or evening to prevent the spread of plant diseases.

When sowing seeds, moisten the seed, then bury it completely and cover it with a layer of horticultural compost and inert material; finally, keep the soil moist until the seedling emerges.

Read more on the Joyflo blog

Fertilising

When preparing the soil prior to planting, work an organo-mineral fertiliser into the soil to provide a base dressing, which will ensure the seedlings have the nutrients they need during the early stages of growth.

During the spring and summer, use a water-soluble fertiliser specifically designed for vegetable crops, to be diluted in the irrigation water according to the appropriate dosages and frequencies as indicated on the product label. In general, apply fertiliser consistently over time without exceeding the recommended quantities or causing any nutrient deficiencies in the plant, bearing in mind that dill has high nutrient requirements, particularly for nitrogen, at the start of its growth cycle.

Read more on the Joyflo blog

Edibility for humans

The leaves and seeds are edible.

Toxicity for humans

Leaves and seeds, when ingested in appropriate quantities, are not toxic to humans; consider the specific circumstances.

Tip

It is advisable to pay attention to the health of the plant against various possible diseases such as Pythium.