Dill

Dill - Anethum graveolens Dill (Anethum graveolens) is an annual or biennial herb of the parsley family (Apiaceae) with slender stems, soft, finely divided leaves, and small yellow flowers arranged in flat-topped clusters. It is native to the Mediterranean and is now widely cultivated in Europe, India, and North America. The entire plant is aromatic, with a warm, slightly sharp flavor somewhat reminiscent of caraway. The leaves, small stems, and immature flower umbels are used fresh or dried for flavoring food.  In terms of nutrition, dill is a good source of vitamin A, vitamin C, calcium, and iron. 

Average seeds per pack:  900/1g. Plant spacing: 20x2 cm