- Origin
- Mediterranean
- Harvest Time
- Leaves harvested from 30–40 days after sowing; seeds harvested after flowering and drying (~90 days).
- Usage
- Culinary, Medicinal, Salad Green, Pollinator
- Perennial/Annual
- Annual
- Growth Type
- Herb, Shurb
- Planting Distance
- 20–30 cm between plants; 30–40 cm between rows; prefers full sun and well-drained soil.
- Ingredients
- Dill (Classic gazpacho)
- Nutritional Info
- Contains vitamin A, C, manganese, essential oils
- Strata Category
- Low
- How to eat
- Used fresh or dried in sauces, salads, and soups; seeds used in pickling and spice blends.
- Medicinal Uses
- Aids digestion, reduces gas, calming effect, antimicrobial
- Life Cycle
- Placenta 1
- Spanish Name
- Eneldo
- Recipes
- Classic gazpacho
- Category
- Leafy greens & herbs
- Scientific Name
- Anethum graveolens
- Edible parts
- Leaves, Seed
Written by neighbors in the community guide. Last edited May 28, 2025.Open in Notion