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Ambrojia Anethum graveolens

$3.00

Amazingly fragrant variety of dill. Heavenly in the garden & a key ingredient to many pickle recipes. You can’t have too many jars of dilly beans in the pantry. Also delicious in borscht (beet soup), & cooked with fish or potatoes. Very attractive to pollinators once flowering begins.

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The Ambrojia Anethum graveolens Amazingly fragrant variety of dill. Heavenly in the garden & a key ingredient to many pickle recipes. You can’t have too many jars of dilly beans in the pantry. Also delicious in borscht (beet soup), & cooked with fish or potatoes. Very attractive to pollinators once flowering begins.

Ambrojia Anethum graveolens

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.

It is the sole species of the genus Anethum. Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves offennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in smallumbels 2–9 cm (0.79–3.54 in) diameter. The seeds are 4–5 mm (0.16–0.20 in) long and 1 mm (0.039 in) thick, and straight to slightly curved with a longitudinally ridged surface.

 

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