A compact dill with very full, heavy foliage of an attractive deep blue green colour. Vigorous and slow to bolt.
Dill is a commonly cultivated herb, especially in warm temperate and tropical zones. It is grown mainly for its edible leaves and seeds, though it is also used medicinally.
It often self-sows when growing in a suitable position.
A good companion for corn and cabbages, also in moderation for cucumbers, lettuce and onions, but it inhibits the growth of carrots. Dill reduces a carrot crop if it is grown to maturity near them. However, the young plant will help to deter carrot root fly.
The flowers are very attractive to bees.
Caution: Dill is said to contain the alleged 'psychotroph' myristicine. There are also reports that dill can cause photosensitivity and or dermatitis in some people.
Leaves - raw or cooked. Used as a flavouring in salads etc. The leaves lose their flavour if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers.
Seed - raw or cooked. Very pungent and bitter in taste. It is used as a flavouring in salads, preserves etc, its chief uses being perhaps in making dill vinegar and as a flavouring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings.
A tea is made from the leaves and/or the seeds.