Local Dill Seeds

Local dill (Anethum graveolens) is prized for its fine, feathery blue-green foliage and its warm, slightly tangy aroma reminiscent of anise. The tender leaves lift fish dishes, pickles, salads, soups and creamy yoghurt dips, while the airy, upright plant adds graceful texture to any herb bed. Easy to grow and quick to reward, it is a classic kitchen-garden herb.

Planting

Dill grows a deep taproot and dislikes being moved, so direct-sow where it will stand. Set seeds about 0.6 cm deep, barely covering them since they need light to germinate. In Egypt sow during the cool season from September through February, ideally October and November; the Nile Delta favours September to November, while hotter Upper Egypt suits October to December. Space rows about 60 cm apart and give full sun, at least 6-8 hours daily. Seedlings appear in roughly 10-14 days at a soil temperature near 15-21 C. For a steady supply, sow again every 10 days or so.

Fertilizing

Dill needs little feeding. Grow it in rich, moist but well-drained soil high in organic matter at around pH 6.5. Apply one light feeding of 5-10-5 fertilizer in late spring at about 85 g per 3 m of row. In containers, use a liquid feed at half the usual strength. Keep feeding light: too much nitrogen creates soft growth that draws aphids.

Care

When seedlings reach about 5 cm, thin them to stand 25-30 cm apart. Water evenly while plants establish, then let the soil nearly dry between waterings, as overwatering invites root rot; keep beds weed-free. Watch for aphids, Fusarium root rot, swallowtail caterpillars, and mildew or damping-off. Hot, dry weather triggers bolting, so cut foliage often to delay flowering. Harvest leaves before the flower umbels open, around 70 days; for seed, cut stalks just before they turn tan, around 90 days.