Anethum graveolens

Koper (Anethum graveolens) — szybko rosnące aromatyczne zioło jednoroczne z pierzastymi liśćmi i nasionami do przetworów, ryb i sosów. Łatwy wysiew bezpośrednio do gruntu.
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Anethum graveolens — dill

Anethum graveolens, known to cooks everywhere as dill, is a fast-growing aromatic annual in the carrot family (Apiaceae) and a kitchen-garden favourite. Its feathery leaves and aromatic seeds make it the botanical heart of our wider dill range within the culinary herb collection.

History & origin

Dill is native to the eastern Mediterranean and western Asia, where it has been cultivated for thousands of years. It appears in ancient Egyptian medicine and was prized by the Greeks and Romans as a symbol of vitality and good fortune. From there it spread across Europe, becoming inseparable from Scandinavian, Eastern European and Baltic cooking — think gravlax, pickles and creamy sauces.

Its name reflects its soothing reputation: the word dill is often traced to the Old Norse dilla, meaning to lull or soothe, a nod to its long folk use as a calming remedy.

Botanical characteristics

Dill is a slender, upright annual reaching 40–120 cm, with finely divided, thread-like blue-green foliage and flat umbels of tiny yellow flowers that bees and hoverflies adore. Both the leaves (“dill weed”) and the ripe seeds are used in cooking, each offering a different intensity of that warm, anise-and-caraway flavour. As a tender annual it sits among our annual herbs, and for its scent alone among our aromatic herbs.

Growing Anethum graveolens from seed

Dill resents root disturbance, so sow it directly where it is to grow once the soil has warmed, thinning seedlings to give them room. Give it full sun and a sheltered spot, keep it watered to delay bolting, and sow little and often for a steady supply of leaves through the season. Our herb growing guide and herb sowing calendar cover timing and care in full.

Ready to grow dill? Explore the varieties or learn the basics first.

Related categories: Dill · Culinary Herbs · Annual Herbs · Aromatic Herbs · All Herb Seeds

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What is Anethum graveolens?
It is the botanical name for dill, an aromatic annual herb in the carrot family grown for its feathery leaves and flavourful seeds. How do I grow dill from seed?
Dill dislikes being transplanted, so sow it directly where it is to grow once the soil has warmed, then thin the seedlings and keep them watered. Can I use both the leaves and the seeds?
Yes. The feathery leaves (dill weed) and the ripe seeds are both used in cooking, each with its own intensity of that warm, anise-caraway flavour. How do I get a steady supply?
Sow little and often through the season and keep plants watered to delay bolting, so fresh leaves keep coming.