| Description | Fern Leaf Dill (Anethum graveolens) A common herb with a long history of medicinal and culinary uses. Seeds, flower tops, and leaves all have culinary uses. |
|---|---|
| Pronunciation | (a-NEE-thun) |
| Plant Type | Annuals, Herbs |
| Sunlight | full |
| Moisture | average |
| Soil & Site | average |
| Temperature | preferres cooler temperatures |
| Flowers | yellow florets borne in an umbel, highly aromatic, flattish oval brown aromatic seeds, seeds remain viable for 4-10 years, I have found the plant rapidly declines after setting seeds, seed heads can be cut off an allowed to dry indoors |
| Leaves | feathery thin leaves, foliage is edible or used as a garnish |
| Stems | rigid hollow green stem, usually one main stem per plant, |
| Dimensions | 2-5 feet |
| Maintenance | Will reseed which can be a pro or a con depending on the garden. Seeds have the strongest taste followed by fresh leaves. |
| Propagation | seeds in situ or started indoors |
| Native Site | Native to Mediterranean region and Southern Russia. |
| Misc Facts | The genus name Aentheum is derived from Greek ano (upwards) and theo (I run) components with reference to a fast-growing plant and is a Greek name for dill. (#145). AKA: Fernleaf, Dill |
| Author's Notes | My mom caned many different items. One of the best was her dill pickles. Always loved the smell of fresh dill. |
| Notes & Reference | #44-The Complete Book of Herbs (Lesley Bremness), #129-Taylors Guide to Herbs, #138-Parsleys, Fennels and Queen Ann'e Lace (Barbara Perry Lawton), #145-Plant Lives (Sue Eland) web site), #171-Doumont's Lexicon of Herbs (Andrea Rausch, Bridgitte Lotz), #172- A Modern Herbal (Mrs. M. Grieve) |
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