Dill as a herb was known and cultivated for more than 3000 years. Originated from Europe, favorite culinary herb in Russia and Germany. Fresh leaves are commonly used in salads and cooked fish dishes. Flowering crowns and leaves are used in canning for pickles. Dried leaves and crowns are used as culinary condiment added to soups and other dishes in the winter to give them a nice "Summer" scent.
Folk Medicine uses of Dill are also known for centuries to ease stomach swelling and associated pain. Tea made from dried dill leaves and flower crowns are used to release "stomach wind" even in infants - it's so safe. "Dill Water" is commonly sold in pharmacies in Europe.
Dill plants grow tall - up to 4-5 feet - and stems eventually become woody after the flower crowns are formed.
Ella organic variety stays leafy and bushy for a bit longer than other varieties we ever grew. Even when it starts bolting up, the foliage remains green and lash, and even stem stays soft and juicy for long time. To prevent plants from becoming woody and to encourage it to grow more leaves, cut out the flowering stem as soon as it starts forming and still crunchy.
Grown organically in our garden.
Packet contains approximately 300 seeds.