Anethum graveolens

Dill has long been prized in South African kitchens and gardens for its fresh, aromatic foliage and versatile culinary appeal. Sometimes known as "dilly" or "dillyweed," this herb traces its heritage to the Mediterranean and West Asia, where it has flavoured and healed for centuries. It arrived in Southern Africa through colonial seed exchanges and quickly became a staple in both traditional and contemporary foodways.

The feathery green fronds are the heart of dill’s flavour, delivering a sweet, slightly tangy taste that complements fish, potatoes, pickles, and yoghurt sauces beautifully. The seeds, flowers, and stems are equally valuable, lending their bold flavour to pickling blends, spice mixes, and homemade breads. Whether used fresh or dried, dill has a long history of medicinal use too, especially in digestive remedies and calming teas.

Dill seed is best sown directly into the garden, as the plants do not transplant well. Sow seed at a shallow depth of around 3 mm, keeping the soil moist but not soggy. Germination typically takes 7 to 21 days depending on soil temperature, with 13–24 °C being ideal. Succession sowing every few weeks ensures a continuous supply throughout the growing season.

Dill prefers a sunny, sheltered spot with well-drained soil. Plants benefit from regular trimming to delay bolting and encourage leaf production. In the South African summer, flowering can begin around 8–10 weeks from sowing, with seed heads maturing shortly thereafter. Harvest leaves as needed and allow later flowers to mature for seed collection or self-sowing.

Standard packet contains approx. 200 seeds
Petite packet contains approx. 70 seeds