Latin name: Anethum graveolens
🌱 Days to Sprout: 7-21
✂️ Thin to: 3 plants per yCube
🍅 Days to Maturity: 40-50
💡 Light Zone: Minimum
📏 Plant Size: 1 ft
💚 Care Level: Beginner
Native to the eastern Mediterranean region and western Asia, Dill dates back as far as 3000 BC in Egyptian texts. The word comes from the Norse word dylia meaning to soothe or lull.
Dill is high in vitamin A which, supports the immune system, good vision, and children's development. Dill contains many other micronutrients that help in the maintenance of our cells.
Dill has a very delicate flavor and can be a fragile plant, so use it as soon as possible upon harvest. It goes especially well with zucchini, summer squash, yoghurt sauces, and fish such as herring and salmon. Dill is also an essential ingredient when pickling!
Care & Harvest
🌿 Harvest: Harvesting frequently helps prolong the plant's life. Once mature, prune the top third of the plant every 2 months, and take smaller fronds as needed. Remove flowers when they appear by pinching them to keep the plant focused on vegetative growth. To encourage bushier growth, harvest leaves from the top down.
Harvest To Plate Recipe
Lemon Chicken in Dill Cream Sauce
Photo / Recipe Source: Creme de la Crumb
- 4 boneless skinless chicken breasts OR 4-6 chicken thighs
- salt and pepper, to taste
- 1 tablespoon oil
- 2 tablespoons butter
- 1 tablespoon honey
Creamy Dill Sauce
- 1 tablespoon butter
- 2 teaspoons minced garlic
- ½ cup chicken broth, or broth of choice
- ⅔ cup heavy cream OR half & half plus 1 tablespoon corn starch
- juice of ½ lemon - about 2 tablespoons
- 1 tablespoon chopped fresh Dill
- cracked black pepper - to taste
- Preheat oven to 375°F.
- Season chicken with salt and pepper to taste, along with garlic powder, oregano, and basil.
- Combine butter and oil in a large oven-safe skillet. Once butter is melted, add honey and stir to combine.
- Add chicken to pan and brown, 2-3 minutes on each side.
- Transfer chicken to a plate (it won’t be cooked through at this point).
- Add garlic to pan and sauté for 1 minute until fragrant.
- Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
- Return chicken to pan and transfer to preheated oven.
- Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over chicken, then sprinkle dill on top. Add cracked black pepper to taste and serve.
Our Plant Health & Nutrition Team thoroughly tests each variety we offer to bring you the most flavorful and high-quality plants. We regularly rotate our plant portfolio, so please note, availability varies.