dill over 100 seeds
dill over 100 seeds
dill over 100 seeds
dill over 100 seeds
dill over 100 seeds
dill over 100 seeds
,

Dill – Over 100 Seeds

R15.00

Excluding shipping
  • Over 100 Dill Seeds
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  • Proudly non-GMO
  • ECO-FRIENDLY: Biodegradable packaging with resealable, reusable plastic Ziplock bag inside
  • Made in South Africa, for South Africa

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Bring fresh, aromatic flavor to your kitchen with our premium, non-GMO Common Dill seeds.

This heirloom variety is a must-have for South African herb gardens, loved for its feathery green leaves and tangy, aromatic seeds.

Perfectly adapted to local growing conditions, each packet contains over 100 high-germination seeds to ensure a robust, continuous harvest for your culinary creations.

Why Choose Our Common Dill Seeds?

  • Heirloom & Non-GMO: Pure, natural seeds free from genetic modification.
  • Dual-Harvest Plant: Yields tender, flavorful leaves (dill weed) and pungent, aromatic seeds.
  • Excellent Value: Over 100 premium herb seeds per pack.
  • Pollinator Magnet: Produces beautiful umbrella-like yellow flowers that attract beneficial predatory insects.
  • Easy to Grow: Thrives in full sun across various South African climates.

Quick Growing Guide

When to Plant: Sow from spring to autumn in most South African regions.

Sunlight Needed: Full sun (minimum 6 hours of direct sunlight daily).

Sowing Depth: 5mm deep in rich, well-draining soil.

Spacing: Thin seedlings to 20cm apart.

Days to Harvest: 40–50 days for leaves; 90–100 days for seeds.

Kitchen & Culinary Uses

Common Dill is a staple in global and local cuisine.

Use the fresh, delicate fronds to elevate seafood dishes, creamy potato salads, tzatziki, and homemade pickles.

The seeds can be harvested later to flavor warm stews, soups, and traditional breads.

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How to Grow Dill From Seed

How to Grow Dill from Seed: The Complete South African Guide

Growing your own fresh, aromatic dill is incredibly easy and rewarding.

Common Dill (Anethum graveolens) thrives in South African gardens, providing a continuous supply of tangy green leaves (dill weed) and pungent seeds for your kitchen.

Follow this step-by-step guide to successfully grow this classic heirloom herb from seed.

Quick Growing Facts

When to sow: Spring to Autumn (Sept–Apr) in frost areas; year-round in subtropical zones

Position: Full sun (6+ hours daily)

Soil: Rich, loose, well-draining soil (pH 5.5–6.5)

Sowing depth: 5mm deep

Germination time: 10 to 14 days

Time to harvest: 40 to 50 days for leaves; 90+ days for seeds

Step 1: Choose the Best Time to Plant

Dill loves warmth but hates extreme, blistering summer heat, which can cause the plant to bolt (go to seed prematurely).

Highveld & Frost Regions: Sow from early spring (September), right through summer, until early autumn (April).

Subtropical/Frost-Free Regions: Dill grows exceptionally well during the cooler autumn and winter months.

Step 2: Prepare the Soil

Dill develops a long, delicate taproot and requires a stable home with loose soil.

Select a spot that receives full sun but is sheltered from strong, harsh winds.

Loosen the soil down to about 25cm.

Mix in plenty of organic compost to improve drainage and nutrients.

Ensure the soil drains rapidly; dill roots will rot in soggy ground.

Step 3: Sowing the Seeds

Because of its sensitive taproot, dill does not tolerate being transplanted.

Sowing seeds directly into their permanent home in the garden or a deep pot is highly recommended.

Create shallow rows exactly 5mm deep, spaced 30cm apart. Scatter the seeds lightly along the row.

Cover gently with a very thin layer of soil or fine compost. Mist water gently so you do not wash the shallow seeds away.

Keep the soil moist until they sprout.

Step 4: Thinning and Spacing

Once your green seedlings are about 5cm to 8cm tall, thin them out to give them room to grow.

Space the remaining strong plants 20cm apart.

If you want a continuous supply of fresh leaves all season, sow a new batch of seeds every 3 to 4 weeks (succession planting).

Step 5: Ongoing Care and Watering

Watering: Water regularly to keep the soil evenly moist. Water stress or dry soil forces the plant to stop producing leaves and bolt straight to flower.

Feeding: Dill does not require heavy feeding if your soil is rich. A light monthly feed with an organic nitrogen-rich liquid fertiliser will keep the leaves lush and green.

Support: Dill can grow quite tall (up to 1 metre) and top-heavy. Stake individual plants if they start to lean or blow over in the wind.

Step 6: Companion Planting Warnings

The Fennel Danger Zone: Never plant dill anywhere near fennel. The two plants are closely related and will cross-pollinate easily. This ruins the unique flavour of both your dill and your fennel crops.

Good Companions: Plant dill next to cabbage, broccoli, onions, and lettuce. Dill attracts beneficial insects that hunt common garden pests like aphids.

Step 7: Harvesting Your Dill

Harvesting Leaves: You can start snipping the feathery fronds as soon as the plant has a few established branches (around 40 days). Always leave at least one-third of the plant intact so it can keep growing.

Harvesting Seeds: If you want dill seeds, let the plant produce its beautiful umbrella-shaped yellow flowers. Once the flowers fade and the flat seeds turn completely brown, cut the seed head off and hang it upside down inside a paper bag to catch the falling seeds.

Dill Medicinal and Nutritional Uses

Dill Medicinal & Nutritional Uses: The Complete Health Guide

Common Dill (Anethum graveolens) is far more than a simple kitchen herb for picking or seasoning seafood.

This vibrant, feathery heirloom plant has been cultivated for thousands of years as a traditional natural remedy and a nutritional powerhouse.

Every part of the dill plant—from the tender green fronds (dill weed) to the pungent seeds—contains active, health-promoting compounds.

Here is everything you need to know about the incredible health and wellness benefits of adding homegrown dill to your daily life.

Key Nutritional Highlights (Per 100g of fresh fronds)

Fresh dill is remarkably low in calories but exceptionally high in essential micronutrients:

Vitamin A: Packed with beta-carotene to support strong vision, immune function, and skin health.

Vitamin C: A potent antioxidant that aids tissue repair and boosts defenses against seasonal illnesses.

Manganese: An essential trace mineral that supports normal brain function and bone density.

Iron & Calcium: Critical minerals that contribute to healthy red blood cell production and strong bones.

Powerful Medicinal Benefits of Dill

1. Excellent Natural Digestive Relief

Dill has a long-standing history as a carminative, a natural substance that helps soothe the digestive tract and expel gas.

Calms Bloating and Cramps: The natural essential oils in dill relax the smooth muscles of the digestive system, relieving flatulence, bloating, and hiccups.

Traditional “Gripe Water” Ingredient: Historically, dill seed water has been a trusted, gentle home remedy used to ease colic and stomach upsets in infants.

2. Packed with Protective Antioxidants

Dill is a rich source of plant compounds called flavonoids and terpenoids. These antioxidants actively neutralise harmful free radicals in the body.

Regular consumption helps lower oxidative stress, reducing long-term cellular damage and inflammation.

3. Supports Heart Health and Cholesterol Management

Studies suggest that dill extracts can have a positive effect on cardiovascular health.

Regular inclusion of dill in a balanced diet has been shown to support healthy cholesterol profiles, helping to manage both total cholesterol and triglyceride levels.

4. Natural Antimicrobial and Antibacterial Protection

The volatile essential oils found in dill, such as carvone and limonene, exhibit strong antimicrobial properties. Eating fresh dill fronds helps inhibit the growth of unwanted bacteria in the mouth, acting as a natural breath freshener and supporting oral hygiene.

5. Promotes Restful Sleep and Stress Relief

Dill contains natural compounds that exert a gentle, calming effect on the nervous system. Drinking a warm cup of dill seed tea before bed can help reduce anxiety, soothe a racing mind, and encourage deep, restorative sleep.

Quick Ways to Use Dill for Health

Raw and Fresh: Toss generous amounts of fresh dill fronds into green salads, tzatziki, or cold soups to get the maximum benefit of its heat-sensitive Vitamin C.

Soothing Dill Seed Tea: Lightly crush 1 to 2 teaspoons of dill seeds, steep them in a cup of boiling water for 10 minutes, and strain. Drink after a heavy meal to alleviate indigestion.

Infused Health Oils: Steep fresh dill fronds in organic extra virgin olive oil for a couple of weeks to create an antioxidant-rich culinary oil for daily drizzling.

Dill Growing Guide

The Ultimate Dill Growing Guide: From Seed to Harvest

Common Dill (Anethum graveolens) is one of the easiest and most rewarding heirloom herbs to grow in your South African garden.

Celebrated for its tangy, feathery leaves (dill weed) and aromatic seeds, this fast-growing plant is perfect for both beginner and experienced gardeners alike.

This comprehensive guide covers everything your customers need to know to establish a thriving, continuous supply of fresh dill at home.

Quick References

Sowing Seasons: Spring to Autumn (Sept–Apr)

Sunlight Need: Full Sun (6+ hours of direct light)

Sowing Depth: 5mm deep

Seed Spacing: 20cm apart

Germination: 10 to 14 days

Days to Harvest: 40 days (leaves) | 90+ days (seeds)

Step 1: When to Plant Dill in South Africa

Dill loves warmth but reacts poorly to extreme, blistering mid-summer heat, which causes it to “bolt” (produce flowers prematurely).

Highveld & Frost Regions: Sow seeds from early spring (September) through to early autumn (April).

Subtropical & Frost-Free Regions (KZN/Lowveld): Plant during the cooler autumn and winter months for the most luxurious foliage.

Winter Rainfall Regions (Western Cape): Spring and early autumn are ideal to avoid the wettest, coldest winter peaks.

Step 2: Selecting and Preparing the Site

Dill grows best when given a permanent, undisturbed home in the garden.

Sunlight: Pick a spot that enjoys a minimum of 6 hours of direct sunlight daily.

Wind Protection: Dill grows tall and top-heavy. Select a position sheltered from harsh, howling winds to prevent the fragile stalks from snapping.

Soil Requirements: Work organic compost deeply into loose, well-draining soil. Dill prefers a slightly acidic to neutral pH (5.5–6.5).

Step 3: Sowing the Seeds

Dill develops a long, delicate taproot system. Because of this, direct sowing into the ground or final pots is highly recommended, as transplanting frequently triggers early bolting.

Draw shallow rows in your soil exactly 5mm deep, keeping rows 30cm apart.

Lightly scatter the seeds along the row. Cover with a very thin layer of fine soil or compost.

Gently mist with water to avoid burying or washing away the shallow seeds. Keep the soil evenly moist until sprouts appear.

Tip: For a non-stop kitchen supply, sow a small new batch of seeds every 3 to 4 weeks throughout the growing season.

Step 4: Thinning and Spacing

Crowded dill plants will become weak and spindly.

Once your seedlings reach roughly 5cm to 8cm in height, thin them out by snipping the weaker sprouts at ground level.

Leave a final spacing of 20cm between plants to allow them to branch out beautifully.

Step 5: Essential Ongoing Care

Watering: Water regularly to maintain consistent soil moisture. If the soil dries out completely, the plant will panic, stop leaf production, and immediately bolt to seed.

Feeding: Dill is not a heavy feeder. If you amended your soil with compost, a light monthly dose of a nitrogen-rich liquid organic fertiliser is all it needs to stay lush.

Support: As the herb approaches its mature height of up to 1 metre, insert a thin bamboo stake next to the main stem to help support the heavy flower heads.

Step 6: Critical Companion Planting Rules

The Fennel Danger Zone: Never plant dill and fennel near each other. They will cross-pollinate easily, completely ruining the distinct flavours of both crops.

Great Companions: Plant dill next to broccoli, cabbage, lettuce, and onions.

Dill acts as a natural bodyguard by attracting predatory insects that feast on destructive garden aphids.

Step 7: Harvesting Dill Weed and Seeds

The Leaves: Start snipping the feathery fronds as soon as the plant is 15cm–20cm tall (around 40 days). Always leave at least two-thirds of the plant intact so it can regenerate.

The Seeds: To harvest seeds, allow the plant to produce its golden umbrella-shaped flowers. Once the blooms fade and the flat seeds turn completely brown, cut the entire seed head off and hang it upside down inside a brown paper bag to catch the falling seeds.

Dill Other Names

The Dill Other Names Guide: Regional, Culinary, and Botanical Terms

Common Dill is an ancient heirloom herb integrated into culinary and medicinal traditions across the globe.

Because it features prominently in diverse international cuisines, it is known by many names depending on the region, language, or specific part of the plant being used.

If you are deciphering global recipes, researching traditional remedies, or looking for local variations in South Africa, this quick-reference guide will help you to identify exactly what you need.

Botanical and Scientific Names

Using precise scientific terms ensures gardeners and herbalists always get the exact plant variety they are looking for.

Anethum graveolens: This is the official botanical name for Common Dill. The genus name Anethum stems from the Greek word for dill, while graveolens translates to “strong-smelling” or “heavy-scented,” referencing its rich aroma.

Peucedanum graveolens: An older, historical scientific synonym that you might still see listed in antique botanical drawings or vintage agricultural texts.

Common Culinary Distinctions

In the culinary world, recipes often use different names depending on whether they require the leafy green foliage or the dried spice.

Dill Weed: This term refers specifically to the fresh or dried feathery green leaves of the plant. If a recipe calls for “dill weed,” it means the herb, not the seed.

Dill Seed: This refers to the flat, oval, brown fruits harvested after the plant flowers. It is treated as a spice and has a much stronger, more pungent flavour profile similar to caraway.

South African Local Names

South Africa’s multicultural gardening and cooking communities use unique regional names for this popular herb:

Dille (Afrikaans): The direct Afrikaans translation and name for dill.

Vinkel / Bepaalde Vinkel (Confusion): In some local farming communities, dill is occasionally confused with fennel or called wild fennel due to their nearly identical feathery green appearance. However, they are entirely separate plants with completely distinct flavours.

Names in Popular International Cuisines

Because dill is a staple ingredient from Eastern Europe to Southern Asia, you will frequently run into these international names in global cookbooks:

Shevid / Shevit (Persian): A cornerstone herb in Iranian cuisine, used heavily in traditional rice dishes and stews.

Aneto (Italian): The Italian name for the herb, frequently used in regional seafood and vinegar preparations.

Eneldo (Spanish): Used throughout Spain and Latin America, particularly in pickled dishes and cream-based sauces.

Sowa / Suva (Hindi): In Indian cuisine and traditional Ayurvedic practices, dill leaves are known as Sowa bhaji and are cooked as a nutritious green vegetable, while the seeds are utilized for digestive health.

Ukrop (Russian): Dill is arguably the most popular herb in Russian and Eastern European cooking, found in everything from borscht to sour cream dressings.

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