Dill Diana

Latin Name: A. graveolens

Item #: 158D

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USD $2.15
/ Pkt
Pkt

Order By 1 Oz

USD $2.75
/ 1 oz
1 Oz

Order By 1/4 Lb

USD $6.80
/ 1/4 lb
1/4 Lb

Order By Lb

USD $15.05
/ lb
  • USD $13.55 / lb (5lb to 24lb)
  • USD $12.15 / lb (25lb to 49lb)
  • USD $10.80 / lb (50lb to 99lb)
  • USD $10.21 / lb (100lb)
Lb
1M = 1,000 Seeds

Difficulty:

Easy

Open Pollinated

Yes

Suitable for Containers:

Yes

Suitable for Small Pots

Yes

Very upright, stable selection. Dark green, very leafy compact plants are tolerant to bolting. Pkt. contains 200 seeds.
Very upright, stable selection. Dark green, very leafy compact plants are tolerant to bolting. Pkt. contains 200 seeds.

DILL - popular herb used in Pickling

CULTURE: Sow in rows 2-5 ft apart @ 2 seeds per in/25 mm, about May 15th 0.25 in/6 mm deep, cover with fine soil and firm. Seeds germinate slowly but rather well at soil temps between 60-70°F/16-21°C. Choose a nice sunny piece of land that is fairly well drained. Soil type is not critical, dill is almost weed-like in its ability to adapt to soil and climate conditions. Thin seedlings 4-6 in/10-15 cm apart in the row when they are 2-3 in/5-8 cm high. Seedlings do not transplant easily, so do not try to sow them in flats. For a consistent supply of dill throughout the season (it matures in about 70 days) sow seeds several times - about 2 or 3 weeks apart from May until June 30th.

HARVEST: Mature plants average 3-4 ft/91-122 cm in height and resemble wild carrot, with feathery leaves and wide flat clusters of flowers. Stalks are dark blue green and have a very strong pungent flavor. Cut in bunches @ about 2 ft/61 cm from the soil. Use the top half of the plant particularly the seeds and the fresh or dried flower heads and leaves in making dill pickles.

 

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