Seed Pads Dill - SeedAnethum graveolens
No more messing about with loose seeds
Fresh dill (Anethum graveolens) is delicious with fish and in sauces for both meat and fish. The flowers and umbels are used for pickling gherkins. Dill is a good cough remedy and is rich in vitamin C. You can easily grow your own dill with these easy seed pads. You don't have to mess around any more with loose seeds and you will always have fresh herbs.Show more
The seed pads are 8 cm in diameter.
The seed pads are 8 cm in diameter.
Show moreThese seed pads require no prior treatment.
How to SowThese handy seed pads (8cm diameter) make it easy to grow your own dill. Fill an 8 cm pot (or larger) with potting compost and lay one seed pad on the top. Cover lightly with soil, press carefully down and sprinkle regularly with water. One seed pad is sufficient for a pot full of dill. Plant a new seed pad every 2 or 3 weeks and you will be rewarded with continious supply of fresh dill.
The seeds will germinate in 5-21 days. Do not allow the seedlings to dry out.
Show moreWater extra in periods of drought. Give regular (fortnightly) doses of liquid fertiliser. For more leaves, do not allow the plant to flower (plants that flower do not produce new leaves). Dill is a lovely plant and will look good in any border - in which case it is nice to allow the flowers to develop.
Herbs on patio or decking
These pots can be stood outdoors from mid-May. Acclimatise them by standing them in a shady spot for an hour longer every day. After 5 days they will be ready to stay outdoors. Pot up if necessary into a large pot with good drainage but be very careful of dill's long carroty looking root. Dill will grow to around 1 metre high! Stand it in a sunny, sheltered spot.
For convenience, keep pots near the kitchen door or window and then you will always have fresh herbs to hand.
HarvestingDill can be picked about 6-8 weeks after sowing - usually July to November.
Pick the attractive leaf stems individually, being careful to leave the centre of the plant alone. Scissors or a sharp knife is best. If you use thumb and forefinger to pinch them out, be careful not to pull up the whole plant. Do not take too much from one plant. As long as new leaves appear, keep picking and you will be able to keep on picking for months on end from the same plant!
Show moreDill (Anethum graveolens) is a lovely, delicately leafed annual. Dill will flower from June through September with yellowish green flowers. To extend the leaf harvest, prevent flowering, but otherwise, just allow the plant to grow naturally in the border.
Dill is one of the Umbelliferae family. Anethum comes from 'breath out', graveolens means 'strong smelling'. The strong odour keeps greenfly away so it is handy to spread dill around the kitchen garden. We humans happen to like the smell of dill!
Dill is a cough suppressant and rich in vitamin C.
Probably originating in Asia, dill spread throughout Southern Europe with the Romans and was later brought to the rest of Europe by monks who knew how to use it. Dill contains a calming agent, almost sleep inducing. Children were kept quite in church in the old days by having them chew on dill seed.
Dill is deliciously aromatic, the seed somewhat peppery and bitter - the leaf does not have this bitterness at all.
How to useFreshly picked dill leaves are great to use when cooking (although for cooking it does lose some of its flavour). Fresh dill is delicious with fish and in fish (and meat) sauces. Often used with fresh cucumber in vinegar but also used for pickling gherkins.
Slightly dampened fresh leaves will stay fine in the fridge for several hours. Dry them slowly in the oven and pulverise in a mortar to store in a herb jar, but dill will then have lost some aroma.