Dill culture the harvest

L’Dill is delicious with the taste of’slightly pronounced anise and accompanies perfectly sauces, marinades and fish.

Culture is easy and’limited maintenance for a harvest throughout the’summer.

In short, that’you should know:

Name : Anethum graveolens
Family : Apiaceae
Type : Herb, annual

Height
: 50 to 60 cm
Exposure : Sunlight
Ground : Plain, rather light

Flowering : July to September
Harvest : June to September

  • Health : benefits and virtues of’dill
  • Cooking : recipes from’dill

Sowing, planting of’Dill:

L’Dill is an easy and undemanding plant that will allow you to reap the delicious leaves late into the’year.

  • L’Dill loves the sun and situations rather sheltered from the wind.
  • She loves light and well-drained soils, if your soil is too compact n’feel free to’ease with sand and loam.
  • Enrich your soil for planting with compost or an amendment to base manure and seaweed.

Place it so that’it does not make too much’shade other herbs you grow as it reaches one meter in height.

Seedlings’Dill:

  • The seedlings’Dill s’performs in the spring, in the month of’April and up’the early’summer.
  • L’timing of planting permits’spreading the crop in time
  • Prefer seedlings up you make online ├ęclaircirez about 20 cm from the’first leaves appear.

Maintenance of’Dill:

L’maintenance is reduced to a minimum, c’is to say a watering when the soil is dry

  • The lack’water can lead the’Dill go to seed quickly so do not let the earth s’dry too long

Cut the leaves just before flowering. It is they that’is used for flavor salads, sauces and marinades.

You can also eat small seeds which appear at the end of’was to flavor your dishes or mixed with salt.

Good associations with’Dill:

L’dill LOVE the presence of:

Broccoli, cabbage, Brussels sprouts, cauliflower, cucumber, pickle, coriander, lettuce, turnip, onion., and tomato.

L’dill Redoute the presence of:

Absinthe, carrot, fennel, parsnip, parsley.

Namely on’Dill:

Dill culture the harvestSlightly aniseed and delicate in taste,’Dill has more the’advantage of grow very easily.

Qu’it either fresh or dried, it is ideal for most seasonings, cream cheese, pickles of fish and shellfish as well as’cooking fish on the barbecue.

Its leaves are thin and strongly resemble those of fennel and flowers, yellow, offer delicious seeds in late’summer.

If’it is cultivated as’Anethum graveolens, there are various interesting varieties Dukat, Fernleaf, Hera, Mammoth or Tetra,

If you want to grow the’Dill pot, Fernleaf prefer a dwarf variety which is not exceeding 40 cm.

Malignant Council about the’Dill:

L’Dill is not afraid of the sun and heat. It can therefore s’settle in well-exposed areas.