Description
Dill (Anethum graveolens)
Dill is a fragrant annual herb with soft blue-green leaves and delicate yellow flower heads. A member of the parsley family, dill is valued for both its culinary and medicinal uses, and all parts of the plant are edible.
In the Kitchen
Dill has a fresh, slightly sweet flavour and is widely used in salads, sauces, soups and seafood dishes. The leaves, flowers and seeds are all useful in cooking.
Popular uses include:
- Flavouring pickles and vinegars
- Fresh salads and potato dishes
- Fish and seafood recipes
- Soups, breads and stews
For the best flavour, add fresh dill leaves at the end of cooking.
Health Benefits
Dill has long been used to support digestion and soothe stomach discomfort. It is rich in minerals and beneficial plant oils, and is traditionally used in gripe water for colic relief.
Cultivation & Harvesting
Dill grows easily throughout South Africa and is best sown directly into the garden, as it dislikes transplanting.
- Sow in full sun during spring or summer.
- Thin seedlings to 25–30cm apart.
- Grow in well-drained, compost-rich soil.
- Water deeply once a week during hot weather.
- Harvest leaves regularly and collect seeds when they turn brown.
If left to flower and seed, dill will often self-seed naturally in the garden.
In the Garden
Dill is an excellent companion plant for lettuce, cabbage, onions, cucumber and corn. Its flowers attract beneficial insects and pollinators, making it a valuable addition to vegetable and herb gardens.
