Herb Dill Seeds
An attractive borders plant with aromatic, ferny foliage. It has a flavour all of its own in both leaves and seeds and is excellent in sauces, salads, soups etc. The leaves are a good substitute for parsley, tarragon and mint in sauces. For a regular supply of fresh leaves sow the seeds from spring to summer at monthly intervals at a depth of 1cm and in rows 30cm apart in ordinary garden soil which has been raked to a fine tilth. This hardy annual prefers full sun and ordinary garden soil and the leaves are ready to be picked 6-8 weeks after sowing. For a crop of seeds sow in spring to give the plants time to develop.
Filed under: herb seeds on March 15th, 2008
