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Feathery, aromatic herb with anise-like flavor. Both the leaves (dill weed) and seeds are used in cooking. Essential for pickles, salmon, tzatziki, and Scandinavian cuisine.
Direct sow — dill hates transplanting. Succession plant every 3 weeks. Harvest leaves before flowering. Let some plants bolt for seeds. Self-seeds prolifically.
These plants grow well alongside Dill:
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