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Dill (سوئے) is a fragrant, feathery-leaved herb loved for its fresh aroma and delicate flavor. Widely used in salads, soups, pickles, and seafood dishes, it also has medicinal benefits such as aiding digestion and improving appetite.
This easy-to-grow annual herb thrives in Pakistan’s mild winters and adds both beauty and aroma to any kitchen garden. Its leaves (known as “dill weed”) and seeds are both edible and flavorful.
Growing Instructions:
1. Soil:
Light, well-drained loamy soil with good organic matter. Ideal pH: 6.0–7.0.
2. Sowing Time (Pakistan):
Best sown from October to November during the cool season.
3. Sowing Method:
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Sow seeds ¼ inch deep directly into pots or garden beds.
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Space plants 8–10 inches apart.
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Thin seedlings after germination for better airflow.
4. Watering:
Keep soil moderately moist — do not overwater.
5. Sunlight:
Prefers full sun (at least 6 hours daily).
6. Germination Time:
Seeds germinate in 10–14 days.
7. Harvesting:
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Leaves: Harvest in 6–8 weeks when plants are 10–12 inches tall.
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Seeds: Collect after 90–100 days when flower heads turn brown.
Features & Benefits:
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Fragrant herb for culinary and medicinal use
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Easy to grow and maintain
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Attracts pollinators like bees
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Leaves and seeds both edible
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Great for home gardens and herb pots