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Dill is one of the most popular herbs worldwide. They are annual herbaceous plants growing up to 40-120 centimetres. Dill is an undemanding cultivated vegetable and is therefore easy to grow. Dill seeds are frost tolerant and can be sown at temperatures below 15 °C. Dill seeds germinate in less than a couple of weeks if the soil is sufficiently moist.
Fresh dill should be sown two or three times to ensure that it is a regular addition to the dinner table during the warm season. These herbs are favoured for their fresh taste and aroma and are therefore used both in the culinary arts and throughout the food industry.
Dill's delicate flavour and aroma enhances all kinds of dishes and foods: soups and salads, fish and meat, potatoes, cottage cheese and cheeses. Dill stems are added to cucumbers for fermentation, and the seeds are added to breads, cheeses, cottage cheese, vinegars and marinades. Dill essential oil is used in the confectionery, canning, liqueur and vodka industries and in perfumery.