Description:

The fresh and spicy dill leaves, reminiscent of both fennel and mint, are used to season salads and fish. Its seeds, similar to cumin, serve as an aroma for pickles, vinegar and preserves.
The sweetness of dill goes perfectly with cooked or marinated salmon.

Culinary tip:

The sweetness of dill goes perfectly with cooked or marinated salmon.

Soil tip:

To harvest dill seeds, cut the flowers in August and dry them on a sheet of paper or cloth. Dill likes sun exposure.

Culture advice:

1. Sows: Sow in April-May in your pots or planters placed in good exposure and pack the soil.
2. Thinning: At the 3-4-leaf stage, pull out the smallest plants to keep only one to two per pot.
3. Harvest: Harvest leaves from June to August. You can also grow dill directly in your garden.

Plants:

Dill likes the proximity of cabbage because it makes it more resistant and productive.

The stages of sowing: