Fernleaf Dill seed

LATIN NAME: Anethum graveolens

COMMON NAME: Fernleaf Dill

Fernleaf dill is the neat, dwarf, feathery herb of the kitchen garden, one of the great modern dills. The low, compact plant carries the very fine, almost thread-like, dark-green leaves that look like the fronds of a fern, hence the name, and the flat heads of the small, yellow flowers rise above the foliage through the summer, to be followed by the flat, oval, aromatic seeds. The plant is an All-America winner and the finest of the dwarf dills for the pot and the small garden, and the fine leaves carry the classic, clean dill scent in a very good measure. It is a plant of the open, sunny, well-drained ground.

Scientific Research & Plant Biotechnology

The fernleaf dill is a steady presence in the work on the very fine, thread-like leaves and the flat, oval, aromatic seeds. The way the fine leaves carry the clean dill scent in a good measure has been studied at length, and the plant keeps showing up in the work on the culinary herbs, the dwarf cultivars and the plants of the carrot family. The low, compact habit has also made it a fine garden plant, and the fernleaf dill is a regular subject of the studies of the flavouring herbs and the easy annuals of the kitchen garden.

Ecological & Economic Value & Wide Applications

The fernleaf dill is worth its place in the garden and the kitchen. The fine, thread-like leaves are a classic of the fish dishes, the pickles, the salads and the potato cooking, and the flat, oval, aromatic seeds carry their own old record of use in the breads, the cheeses and the pickling. The low, compact plant is an All-America winner and a fine, easy choice for the pot, the window box and the small garden, standing well through the summer without falling over. It has been written about in the horticultural and the culinary papers for the fine, ferny leaves and the clean dill flavour, and it is a fine, generous herb of the open, sunny, well-drained garden.

Fernleaf dill is an All-America winner and the finest of the dwarf dills for the pot and the small garden, standing well through the summer without falling over. The fine, thread-like leaves are a classic of the fish dishes, the pickles, the salads and the potato cooking, and the flat, oval, aromatic seeds carry their own old record of use in the breads, the cheeses and the pickling.

To grow the fernleaf dill from seed, sow the seeds in the open ground in spring at a shallow depth, thinning the seedlings to a hand’s width apart, keep the ground moist and the spot sunny. The seedlings push through within a couple of weeks and grow on fast. With the sun and the well-drained ground, the fine, ferny leaves will be ready for the kitchen through the summer.

Uses: Culinary/Medicinal/Beverage/Industrial

All America Winner for 1992

This dwarf 18" plants, Dill Fernleaf produces abundant blue-green foliage, and are very slow to bolt. Excellent flavor

Use the green leaves for flavoring salads, and the dried branches and seeds for pickling and cooking.