Dill

Dill is best sown directly outdoors from spring onwards, as it doesn’t transplant well due to its long taproot. Choose a sunny, sheltered spot with well-drained, fertile soil, and sow thinly where the plants are to grow. Cover the seeds lightly with about 0.5–1cm of soil and keep the surface moist until germination, which usually takes around 1–2 weeks in mild spring temperatures.

For a longer harvest of fresh leaves, succession sow every 3–4 weeks through the growing season. Dill prefers full sun but will tolerate a touch of part shade in hot summers. Avoid overwatering once established – the plants prefer a free-draining site.

As the plants mature, they will produce tall, airy flower umbels that are highly attractive to pollinators. If allowed to set seed, dill will self-sow freely, providing new plants the following spring. Harvest leaves young for the best flavour, or let the seeds ripen to use as a spice in pickling and cooking.

Dill grows beautifully in herb beds, borders, or large pots, adding both height and fragrance to the garden.

Dill is best known for its soothing effect on the digestive system, helping to relieve bloating, wind and general stomach discomfort. The leaves and seeds gently encourage the production of digestive enzymes and bile, making it especially helpful for sluggish digestion or after heavy meals. Traditionally, dill water has long been included in “gripe water” preparations for calming colic in infants and easing restlessness linked to digestive upset.

Its relaxing, antispasmodic nature helps to ease intestinal cramps and may also offer some relief from mild menstrual discomfort. The essential oil contains compounds such as carvone and limonene, which support relaxation of smooth muscle and have mild antimicrobial effects. Energetically, dill is considered warming, aromatic and gently dispersing – a lovely herb for restoring digestive balance while calming the nervous system.

Harvest dill leaves (the soft, feathery foliage) when they are young and vibrant, ideally just before the plant flowers, as this is when their aroma and flavour are at their best. They can be used fresh straight from the garden or dried for later use — hang small bunches somewhere airy and out of direct sunlight, then store the dried leaves in a sealed jar. For seeds, allow the yellow flower heads to mature and turn brown on the plant, then cut them and place them upside down in a paper bag or pillowcase until the seeds fall free. Once fully dry, keep the seeds in an airtight container away from heat and light.

Both leaves and seeds can be used to support digestion. For tea, use 1–2 teaspoons of crushed dried seeds or 1 tablespoon of fresh leaves per cup of boiling water and steep for around 10 minutes. If making a tincture, a common preparation is dried dill seed at a 1:5 ratio in 45% alcohol; fresh leaf tinctures are usually made at 1:2 or 1:3 in higher-strength alcohol due to their water content. Dill combines particularly well with fennel or chamomile to broaden and deepen its digestive benefits.