Description Even though it’s not rare or unusual, or native, dill (Anethum graveolens) is one of those plants I wouldn’t ever want to be without. It doesn’t take up much ground space—yes, it’s a clump of feathery green leaves early on, but the lower leaves usually disappear once the plant decides to bloom in summer—and it’s beautiful popping up through other annuals and perennials. The upright stalks of this easy, fast-growing annual usually reach 4 to 5 feet tall and are topped with broad, domed heads of tiny yellow flowers, much to the delight of bees, wasps, and other pollinators. Dill is also a host plant for the larvae of swallowtail butterflies. The leaves, flowers, and seeds are edible for people too, of course—this herb is a delight in the kitchen—and the flowers make excellent fillers in fresh arrangements as well. My original seeds of ‘Ambrojza’ (often sold as ‘Ambrosia’ here in the U.S.) came to me through a seed trade from a collector in Europe, with the information that is a Polish heirloom strain with exceptional fragrance. I happen to think that all dill smells delicious, and I haven’t recently grow any other strains of dill for comparison, so I can’t honestly say whether the plants really do have a stronger scent than the species. Full sun. Annual. Collected in August 2025. At least 20 seeds. Shipping to U.S. addresses only. Please read the germination information as well before ordering.
