DILL Peucedanum graveolens . Umbelliferae.
All herbs should be used in moderation and not in large quantities. Please consult a Herbalist.
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  An Iranian native.
Versatile and easy to grow.
 
Annual/biennial/Perennial Annual
Appearance Fern-like leaves with umbels of white or yellowish flowers.
Height 2-5ft/60-150cms
Growing Position At the back of a flower bed because of its height. Sunny and sheltered.
Fertiliser  
Propagation & soil Sow seeds in spring in succession. Rich, well drained soil.
Spring Sow seeds in the spot where they are going to stay, thin if necessary. Plant at intervals. Ready to harvest in 4-6 weeks.Do not plant near fennel for fear of cross pollination. It is not good to plant it near tomatoes or carrots either.
Summer Allow only two or three flower heads to mature to seed, cut of the rest.
Autumn Tie muslin over seed heads to collect the seeds.
Winter Dry seeds.
Use Leaves and seeds.
Aromatic, Medicinal or Culinary Medicinal and Culinary
Areas of help Nerves, hair, fevers, headaches and finger-nails. Improves the digestion of babies
Storage Use fresh or preserved candied.
Specific Use
  • Dill stalks and unripe seeds used for pickling
  • Leaves used to enhance the flavour of fish
  • To help colic in babies place a teaspoon of seeds in a cup of boiling water and steep. Give to the baby frequently.
Recipe
Large doses can be harmful.
Basic recipes and how to make, CLICK.

Tea of the seeds.
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