Dill Seeds 20g

Dill (Anethum graveolens) is a much-loved kitchen herb prized for its delicate, feathery blue-green foliage and bright, slightly sweet anise-like flavour. The fresh leaves, often called dill weed, lend a clean tang to fish, pickles, salads, and yoghurt sauces, while the tall yellow flower heads add an airy, ornamental touch to any garden. It is a cool-weather annual that thrives in Egypt's mild winters.

Planting

In Egypt, sow from September through February, with October-November giving the best vegetative growth and oil content; the cooler, humid Nile Delta favours September-November, while hotter Upper Egypt leans toward October-December. Direct-sow where plants will grow, since dill forms a taproot and resents transplanting. Set seeds about 0.6 cm deep, barely covering them, as they need light to germinate. Space rows about 60 cm apart in full sun (at least 6-8 hours daily). Seeds sprout in roughly 10-14 days at 15-21 C. Thin seedlings at about 5 cm tall to stand 25-30 cm apart.

Fertilizing

Dill needs little feeding. Apply one light dose of 5-10-5 fertilizer in late spring at about 85 g per 3 m of row. For containers or indoor plants, use a liquid feed at half the recommended strength. Keep feeding light, as excess nitrogen produces soft growth that attracts aphids.

Care

Grow in rich, well-drained soil high in organic matter, around pH 6.5. Keep the soil moist and weed-free while plants establish; once mature, let it nearly dry between waterings to avoid root rot. Watch for aphids, Fusarium root rot, swallowtail caterpillars, and mildews. Frequent cutting delays bolting in warm spells. Harvest leaves before the flowers open (about 70 days); for seed, cut stalks just before they turn tan, about 90 days.