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Dill's attractive ferny foliage used fresh or dried in dips, salads, soups and sauces, or to flavor peas and potatoes. Seeds commonly used for pickling, adding to potato salad or coleslaw, used medicinally to treat flatulence. Annual.
An outstanding ornamental edible, Fernleaf dill grows to 18 inches tall in containers, and up to 2.5 feet tall in the ground. It features prolific, finely cut, deep blue-green foliage on very slow to bolt plants. A superb choice for supplying tasty, fresh dill leaves over a long season, and the handsome plants thrive in patio containers, or in flower, herb or vegetable gardens. An All-America Selections Winner.
Organically grown. Bouquet is the best variety for producing dill seed. It blooms early and the seed umbels are large - meaning more seeds faster than with other dill varieties.
Superdukat is an improved variety with a high (3%) essential oil content. This one is grown for its abundant foliage and particularly fine flavor. Packet is 2 grams, about 1,000 seeds.
Sow seed indoors in cell packs or flats, 6-8 weeks before the last frost. Press into soil and lightly cover. Kept at 60-65° F., germination is in 14-21 days. Transplant 12 inches apart. Can direct sow into prepared seed beds, ¼ inch deep in rows spaced 18 inches apart. Thin to 1 foot apart.
Comments: Best in full sun, tolerates poor soil. For a steady supply of fresh leaves throughout the season, plant in early spring, again in June and once more in July.