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Dill
الشبت · Anethum graveolens
A fragrant herb. Its feathery leaves and seeds are used in cooking and pickles.
Quick facts
| Arabic name | الشبت |
|---|---|
| English name | Dill |
| Scientific name | Anethum graveolens |
| Family | Carrot family (Apiaceae) |
| Plant type | Annual herb |
| Height | 50 to 100 cm |
| Water use | Medium |
Planting and harvest calendar
Best time to plant
October to December
Harvest time
November to March
JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember
Planting timeHarvest or flowering
Times are general for the Saudi climate and may shift a few weeks by region: cooler in the highlands and the north, warmer on the coasts and in the south.
Description
A thin plant with feathery blue-green thread leaves and yellow flowers in big umbrella clusters.
Where it grows
Grown in winter in most regions.
Soil
Needs light, well-drained soil.
Water and irrigation
Regular, moderate watering.
Climate and light
Likes cool weather.
Propagation
From seeds sown directly.
Benefits and uses
- Leaves and seeds for cooking
- Flowers attract useful insects
Drawbacks
- Flowers fast in heat
- Does not like transplanting
Sources and references
The information was collected and checked from these scientific sources:
- Plants of the World Online (POWO) - Royal Botanic Gardens, Kew: Anethum graveolens
- Global Biodiversity Information Facility (GBIF): Anethum graveolens
- Wikipedia: Dill
- FAO Crop Calendar - Food and Agriculture Organization
- Ministry of Environment, Water and Agriculture (MEWA)
- Royal Horticultural Society (RHS) - Plant finder
- Photo source: Wikimedia Commons (free license)