This strongly aromatic, self-seeding herb is native from the Mediterranean region to Southern Russia and was cultivated for its carminative, or gas dispelling, properties by the Greeks and Romans. Both its fern-like foliage and spicy seed have been used for centuries to flavor soups, sauces, and pickles. Long Island Mammoth Dill is an heirloom variety popular for its vigor and use in pickling. Dill attracts beneficial insects and is the larval host for the black swallowtail butterfly.
Direct sow seed outdoors around the last frost date. Repeat every 2-4 weeks for continuous leaf harvest. Approximately 150 seeds per packet.
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