Description

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. Dill is grown widely , where its leaves and seeds are used as a herb or spice for flavoring food.   Fresh and dried dill leaves are widely used as herbs. Like caraway, the fern-like leaves of dill are aromatic and are used to flavor many foods such as fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried. However, freeze-dried dill leaves retain their flavor relatively well for a few months.

• Dill grows up to 40–60 cm , with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm long.
• The ultimate leaf divisions are 1–2 mm broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm diameter.
• The seeds are 4–5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface.
• Can be grown in Indian climate/weather conditions
• Best Suitable for Terrace Gardening, Grow bag Kitchen Gardening, Terrace Gardening and Roof Top Balcony Gardening
• Seeds are only for growing at Home Garden on in field , Should Not be consumed directly in any form