Herb - Fernleaf Dill

The Fernleaf Dill, 'Anethum graveolens', Fernleaf or dwarf dill grows to 18" high and has dark green leaves. It is slow to bolt and is grown especially for its leaves rather than its seed. It is a unique dwarf that was developed for container culture. The dark, finely divided foliage on the basal-branching plant offers excellent flavor. Dill likes a well-drained, moderately rich, moist soil with a pH of 6. 0 in full sun. Do not crowd plants because crowding and poor, dry soil will cause it to bolt. The primary use for Dill is culinary. Fresh Dill leaves are sprinkled on all sorts of food including potatoes, lamb chops, tomatoes, squash, salads, sauses, grilled salmon, eggs, spinach, cucumbers, and green beans. Dried Dill leaves, called dill weed, can also be used but the fresh leaves are much stronger and taste better. Dill is used extensively in Scandinavian and Russian cooking. Plant Dill in the spring after the last day of spring frost. Dill prefers fertile well drained soil with lots of organic matter. ... get more information