History
Dill has been cultivated for over 3,000 years, originating in the Mediterranean and southern Russia. The ancient Egyptians used it for medicine, and it became a cornerstone of Scandinavian, Eastern European, and Mediterranean cuisines.
How to grow
Sow seeds directly in cool weather — dill dislikes transplanting.
Space 20–30 cm apart in well-drained soil.
Keep consistently moist.
Harvest leaves before flowering, 40–60 days.
Choosing and storing
Choose fresh, feathery, fragrant fronds.
Avoid wilted or yellowing dill.
Wrap in a damp towel and refrigerate.
Or place stems in water.
Use within 5–7 days.
Preparation
Rinse gently and pat dry.
Chop finely or use whole fronds.
Add at the end of cooking.