Anethum spp.

dill

Southwestern Asia and eastern Mediterranean

Attracts Pollinators Attracts Butterflies Fragrant (strong)Container Friendly

Overview

Anethum spp. is a small genus of aromatic annual herbs in the carrot family, Apiaceae, native to south-western Asia and the eastern Mediterranean and grown worldwide as the culinary herb dill. The main species, A. graveolens, forms a single hollow, ribbed stem 24-60 in (60-150 cm) tall, branching toward the top, with feathery, repeatedly divided blue-green leaves whose thread-like segments give the plant a soft, airy outline. In summer the stems are topped by flat compound umbels 2-9 in (5-23 cm) across, carrying many tiny yellow flowers. These ripen to flattened, ribbed, strongly scented seeds. The whole plant is aromatic, with a scent used to flavour the leaves (dill weed) and seeds. Anethum spp. grows quickly from seed, flowers, sets seed, and dies within a single season, and it self-sows readily where seed heads are left. Plants run to flower fast in hot, dry weather or when transplanted, which shortens the leaf harvest. The deep taproot recovers poorly from transplanting, so the genus is sown where it is to grow.

Native Range

Anethum spp. is native to south-western Asia and the eastern Mediterranean region. A. graveolens has been cultivated since antiquity and now grows as a crop and garden escape across temperate and warm regions worldwide.

Suggested Uses

Anethum spp. is grown in herb and vegetable gardens, containers, and as a cut herb, with leaves used fresh in cooking and seeds used as a spice and in pickling. The summer umbels draw hoverflies, bees, and parasitic wasps, and the foliage is a larval food plant for swallowtail butterflies. It is often planted near cucumbers and brassicas and kept away from carrots and fennel, with which it can cross or compete.

How to Identify

Recognise Anethum spp. by its single hollow, finely ribbed blue-green stem and feathery leaves divided into many thread-like segments, with a strong dill scent when crushed. The flat-topped compound umbels of tiny yellow flowers in summer and the flattened, winged, aromatic seeds confirm the genus. Its blue-green colour and dill aroma separate it from fennel, Foeniculum spp., which is taller, perennial, and anise-scented.

Appearance

Size & Dimensions

Height2' - 5'

Width/Spread10" - 1'6"

Colors

Flower Colors

yellow

Foliage Colors

blue green

green

Bloom Information

Bloom Period

~4 weeks

Summer

Flowering occurs in summer (roughly June-August in the Northern Hemisphere), a few months after spring sowing, when the yellow umbels open over three to five weeks. Hot, dry spells push plants into flower sooner. Seeds ripen from late summer into autumn, and successional sowings spread both leaf and flower production across the season.

Detailed Descriptions

Foliage Description

blue-green

Growing Conditions

Sun Requirements

SunFull Sun

• Full Sun: 6+ hours of direct sunlight

• Partial Shade: 3-6 hours of direct sunlight

• Full Shade: Less than 3 hours of direct sunlight

Soil Requirements

pH Range5.5 - 7.5(Neutral)

357912

Soil Types

loam sand

Drainagewell drained

Water & Climate

Water Needs

Medium

Care & Maintenance

Care Guide

Anethum spp. grows in full sun in light, free-draining, moderately fertile soil, and needs shelter from strong wind because the tall hollow stems bend and snap. Seed is sown directly in spring once the soil warms, since the taproot makes transplanting unreliable. Steady moisture and cooler conditions prolong leafy growth, while heat and drought trigger early flowering. Plants need little feeding, and rich soil produces lax, floppy growth. For a continuous leaf supply, small batches are sown every few weeks. Self-sown seedlings appear where seed heads are left to shatter.

Pruning

Pinching out the leading flower stem as it forms delays seeding and extends the leaf harvest. Leaves are cut as needed from the outside of the plant. Once flowering begins, leaf flavour declines, and stems are usually left to set seed or removed at the end of the season.