Suffolk Herbs Organic Dill Sari
Description
Specially bred for flavour providing high yields of leaf with short stalks. Good tolerance against root diseases and good for forcing. The leaves may be used to flavour cucumbers, salads, potatoes, soups, stews, and especially fish dishes. The seeds may be used for cucumber pickles.
When to Sow: April to June.
Where to Sow: Sow outside, in spring when the soil has warmed, into good garden soil in a sunny spot sheltered from winds. Sow thinly in drills and cover lightly or scatter the seed and rake in.
What to do next: Water well and keep well watered.
Maturity: Within two months of sowing.
Handy Tip: Harvest the leaves when young for fresh use, or drying. Later when the seeds are ripe, cut the stems, shake the seeds into a paper bag, and dry indoors.
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