{"product_id":"semences-aneth-biologique","title":"Dill","description":"\u003cp\u003e\u003cem\u003eAnethum graveolens.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAn herb of literally biblical antiquity — cultivated in pharaonic Egypt more than 5,000 years ago, distributed to Roman gladiators as a symbol of courage and victory, ordered by Charlemagne for the royal Carolingian gardens (that same famous \u003cem\u003eCapitulare De Villis\u003c\/em\u003e), and present alongside humanity through nearly all written history. The name itself is ancient: \u003cem\u003eanethon\u003c\/em\u003e in Greek, taken up as \u003cem\u003eanethum\u003c\/em\u003e by the Romans. In the Middle Ages it was also credited with protective virtues against witchcraft — a few dried leaves were tucked into cradles and over doorways to ward off evil influences.\u003c\/p\u003e\n\u003cp\u003eAn annual plant 60 cm to 1.2 m tall, airy and light in habit, with finely cut blue-green plumed foliage that takes on silver-grey tones at maturity, crowned in summer by flat umbels of small golden-yellow flowers that delight hoverflies and parasitic wasps — beneficial insects valuable to the vegetable garden. Everything is edible and useful: fresh leaves (the English \u003cem\u003edill weed\u003c\/em\u003e) chopped generously into cucumber pickling brines (the famous North American dill pickles), onto Scandinavian cured salmon (\u003cem\u003egravlax\u003c\/em\u003e), in Russian and Ukrainian borscht, on new butter potatoes, in Greek tzatziki, Indian raita; and mature seeds, more pungent and warmer than the leaves, dry-toasted in a pan for pickling brines, seeded breads, and spice blends. Garden bonus: an excellent companion to cucumber and the brassicas, whose pollinators it attracts and (it's said) whose pests it confuses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Dill hates being moved — it develops a fragile taproot that breaks during transplanting. Direct-sow in place only, as soon as the soil can be worked (May in Québec), then new windows every 3-4 weeks to stretch the fresh-leaf harvest through summer. For seed harvest, aim for a single early-spring sowing and let the plant flower and seed over 90-100 days; collect the browned umbels at the end of summer before they scatter in the wind. The plant self-seeds generously once established — a single sowing often gives volunteer dill in the garden for years.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Insect-pollinated; crosses very little with other umbellifers in the garden — low crossing risk for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 cm to 1.2 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 40-50 days for leaves, 90-100 days for seeds.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eOrdinary to rich, well-drained soil. Tolerates drought well once established. Thin to 20-25 cm.\u003c\/li\u003e\n\u003cli\u003eDirect-sow as soon as the soil can be worked (May in Québec), in successive rows every 3-4 weeks for leaves, or a single spring sowing for seed harvest. Self-seeds generously.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"100 Pre-purchase","offer_id":38053738381484,"sku":"GC-O-DILL-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"500 Pre-purchase","offer_id":41389174030508,"sku":"GC-O-DILL-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2.5k Pre-purchase","offer_id":41389174063276,"sku":"GC-O-DILL-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":44208463675564,"sku":"GC-O-DILL-25K","price":42.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/heradill_9b2ee482-800f-4063-b5dd-b1bb5db6ec4f.jpg?v=1698701328","url":"https:\/\/joualvert.ca\/en\/products\/dill-seeds","provider":"Joual Vert","version":"1.0","type":"link"}