Anethum graveolens is a member of the Apiaceae (parsley) family.

Varieties include Bouquet, and Mammoth.

Dill is an annual of the parsley family indigenous to the Mediterranean region and southern Russia. A medium sized herb, reaching three feet in height, with small feathery blue-green leaves, yellow flowers and hollow stems. One long, hollow stalk comes from the root. The fruit, or seeds, are ribbed, flattened, elliptical and about a sixth of an inch long. Dill is related to anise, caraway, coriander, cumin, fennel, and parsley.

Current production and yield. India and Pakistan are the principal dill producers. Egypt. Fiji, Mexico, the Netherlands, the United States, England, Hungary, Germany and Holland have commercial production areas as well.

Use. Both the dried seeds and the fresh, feathery leaves or fronds (called dillweed) are used in cooking. It is famous for its use in pickles and in Scandinavian and German food, although it is indigenous to southern Europe. For this reason, it was used a great deal by the ancient Greeks and Romans, and is still used a great deal, in its fresh form, by the Greeks, especially in the winter. It is very pungent. The dried seeds do lose some of their flavor however, and it is slightly reminiscent of caraway -- hardly surprising, since they both have the same essential oil. Use with pickles, salad dressings, potatoes, tomatoes, cream, cucumbers, cream cheese, fish, lamb, and string beans.

Packaging. Dill is packaged with 12 to 18 plants per bunch for fresh market.

Climatic requirements. Dill is a hardy plant that thrives on long days and cool weather. It is sensitive to stresses such as not enough water, hail, high temperatures, strong winds, and hard rains during flowering.

Propagation and care. The reported life zone is 6° to 26° C with an annual rainfall of 0.5 to 1.7 meters and a soil pH of 5.3 to 7.8. Propagate by seed in spring or autumn. If planted in the spring germination takes 10 days to 2 weeks. If planted in the late fall germination won't take place until the following spring. Plant in light, well-drained soil (prefers deep, fertile loam soils) in a sunny, sheltered location. Plant 15 to 20 seeds per foot of row a quarter inch deep, and thin to 3 to 4 plants per foot with rows 1 to 3 feet apart. One to two pounds of seed per acre are needed if grown for fresh market.

Diseases are not generally a problem.

Insect problems include aphids, including the "carrot aphid" which are green plant lice that colonize the dill heads. Seedcorn maggot is a small legless maggot that feeds on and destroys germinating seeds. Proper rotations and field selection can minimize problems with insects.

It is a poor competitor with weeds. Cultivate as often as necessary when weeds are small. Proper cultivation, field selection and rotations can reduce or eliminate the need for chemical weed control. Irrigate during any periods of growth. Wind can destroy the tall, spindly stalks. The seeds ripen in autumn and can be collected as soon as the first few fall (2 to 3 weeks after blossoming). Snip off the heads and spread them out on a tray in the sun for a few days. When they are completely dry the seeds are released easily from the heads. Store in airtight containers.

Fresh dillweed can be refrigerated only a couple of days before it droops and loses flavor. When drying the aromatic, anise-tasting leaves, start cutting the leafy stalks before the flower heads appear. Spread out the leaves on a wire rack in a shady, cool place.

On a larger production scale shattering losses can be a problem. Seeds tend to ripen at different times so the timeliness of harvest is critical to maximum seed yield. If grown for the essential oil harvesting is done before the plant flowers and they need to be steam distilled the same day.

Dill seed is widely available.

Compiled by Curt Robinson, University Extension and Claudia Myers, UC Small Farm Center.

Captions:

Figure 1. Dill reaches three feet in height and has small feathery blue-green leaves, yellow flowers and hollow stems. (Photo by Charlotte Glenn).

Reviewed by Harry Agamalian, Farm Advisor, Monterey County, 12/20/89.

Reviewed by Ken Dwelley, Dwelley Farms, Brentwood, 12/21/89.

Reviewed by Yvonne Savio, 12/27/89.

4/30/90