Anethum includes both annual and biennial species, characterized by their anise-scented foliage. The leaves are divided into narrow segments, and during the summer, they produce clusters of small yellow flowers arranged in umbels.

Anethum

Anethum 'Delicat'

Anethum 'Hanak'

Anethum 'Mammoth'

Anethum 'Molton'

Anethum 'Monarch'

Anethum 'Monopoly'

Anethum 'Tz 0210'

Anethum graveolens, commonly known as dill, is a herbaceous plant that can be either an annual or biennial, typically growing between 60 and 100 cm in height. The plant features delicately divided, aromatic leaves that exhibit a blue-green hue and can extend to about 35 cm in length. During mid-summer, dill produces flat clusters of small yellow flowers atop slender, ribbed stems. This herb is primarily cultivated for its fragrant leaves, commonly used in culinary applications, and it also serves as an attractive cut flower. The seeds of dill hold culinary significance and contain essential oils known for their medicinal benefits. There are several cultivars, including 'Mammoth', which can grow up to 1.5 m tall, and 'Mariska', which is favored by florists.

Anethum graveolens

Anethum graveolens 'Annette'

Anethum graveolens 'Arlett'PBR

Anethum graveolens 'Arwen'PBR

Anethum graveolens 'Bouquet' is a robust annual or biennial characterized by its finely divided, fragrant blue-green foliage and prominent flat clusters of small yellow blooms that appear in the summer months. This compact cultivar is known for its impressive yield of both leaves and seeds. Commonly cultivated as an annual, dill is prized for its fresh leaves, which are frequently used in culinary applications—especially with fish, eggs, and potatoes. Additionally, it serves well as a cut flower and for its aromatic foliage. Typically, dill will flower and produce seeds in its second growing season. All parts of the plant—leaves, flowers, and seeds—are edible. The seeds, in particular, are a valuable addition to various dishes, imparting a milder flavor that enhances pickling, vinaigrettes, and marinades.

Anethum graveolens 'Bouquet'

Anethum graveolens 'Domino' is a compact variety of dill that features dense, lush foliage in a rich blue-green hue. Known for its strong fragrance, this herb is ideal for culinary uses and thrives in both garden beds and pots. It maintains a sturdy structure and exhibits a slow bolting tendency, allowing for harvesting from May through September.

Anethum graveolens 'Domino'

Anethum graveolens 'Dukat' is a robust annual or biennial plant characterized by its finely divided, fragrant blue-green foliage and large flat clusters of small yellow blooms that appear in summer. This cultivar is valued for its dense, dark green leaves and well-structured growth habit. Commonly cultivated as an annual, dill is prized for its fresh leaves, which enhance a variety of dishes, particularly fish roe and potatoes. Additionally, it is sought after for its cut foliage and floral arrangements. While it typically flowers and sets seed in its second year, all parts of the plant—leaves, flowers, and seeds—are edible. Dill seeds are notable for their culinary versatility, offering a milder flavor profile that complements pickling, vinaigrettes, and marinades.

Anethum graveolens 'Dukat'

Anethum graveolens 'Duke'PBR

Anethum graveolens 'Edl136'PBR

Anethum graveolens 'Ella'PBR

Anethum graveolens 'Fernleaf'

Anethum graveolens 'Helsinki'PBR

Anethum graveolens 'Hera'

Anethum graveolens 'Mammoth' is a strong-growing annual or biennial characterized by its finely cut, fragrant blue-green foliage. In the summer, it produces large, flat clusters of small yellow blooms. This robust variety is favored for its size and vigor. Many gardeners cultivate it annually to harvest fresh leaves, which are commonly used in culinary applications, especially with fish eggs and potatoes. Additionally, it serves well as a cut flower and provides aromatic foliage for arrangements. Dill typically flowers and sets seed in its second year. All parts of the plant, including the leaves, flowers, and seeds, are edible. The seeds, in particular, are valued in cooking, offering a milder taste that enhances pickles, vinaigrettes, and marinades.