Anethum graveolens Thalia

The Organic Thalia Dill is a homogeneous and robust variety, producing high yields from spring to the end of summer. Its finely cut, aromatic foliage, dark green in colour, has a flavour of anise, mint, and fennel. It forms a dense clump 40 cm (16in) tall. Sow from March to May for a harvest from May to October. These seeds come from organic farming.

Dill (Anethum graveolens), also known as Anis, is an annual aromatic plant native to the Mediterranean basin. It belongs to the Apiaceae family (formerly Umbelliferae) and produces, in summer, charming pendulous flowers in a beautiful acidic yellow colour, perched on long stems. Its foliage consists of very fine green leaves, giving it a slightly ethereal appearance. It is a fast-growing plant whose height varies depending on the variety.

Dill is cultivated as a culinary herb, for its leaves, but also for its seeds. In cooking, it is used to flavour fish, marinades, cold sauces, cottage cheese... Its seeds enhance court-bouillon and relieve digestive problems. Dill can also be consumed as an infusion, and it is said to promote sleep according to some.

It is also a very beautiful annual that insects love and that can confidently be displayed in ornamental gardens or in wildflower bouquets.

In the garden, you can plant it in a sunny spot in rather rich, light, and well-drained soil.

Harvesting: at the beginning of growth, harvest the leaves as you need them, then enjoy its beautiful flowering for a few weeks and, after running to seed, cut the flowers, harvest the seeds, and let them dry on newspaper or fabric.

Storage: it is possible to store dill leaves and seeds, after drying in the shade, in airtight containers.

Gardener's tips: Dill will be a great companion for many of your vegetable plants: it repels carrot fly, aphids, red spiders, and leek moth. The proximity of cabbage makes dill more resistant and productive.