Anethum graveolens

Eneldo (Anethum graveolens) — hierba anual aromática de crecimiento rápido, con hojas plumosas y semillas para encurtidos, pescado y salsas. De siembra directa sencilla.
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Anethum graveolens — dill

Anethum graveolens, known to cooks everywhere as dill, is a fast-growing aromatic annual in the carrot family (Apiaceae) and a kitchen-garden favourite. Its feathery leaves and aromatic seeds make it the botanical heart of our wider dill range within the culinary herb collection.

History & origin

Dill is native to the eastern Mediterranean and western Asia, where it has been cultivated for thousands of years. It appears in ancient Egyptian medicine and was prized by the Greeks and Romans as a symbol of vitality and good fortune. From there it spread across Europe, becoming inseparable from Scandinavian, Eastern European and Baltic cooking — think gravlax, pickles and creamy sauces.

Its name reflects its soothing reputation: the word dill is often traced to the Old Norse dilla, meaning to lull or soothe, a nod to its long folk use as a calming remedy.

Botanical characteristics

Dill is a slender, upright annual reaching 40–120 cm, with finely divided, thread-like blue-green foliage and flat umbels of tiny yellow flowers that bees and hoverflies adore. Both the leaves (“dill weed”) and the ripe seeds are used in cooking, each offering a different intensity of that warm, anise-and-caraway flavour. As a tender annual it sits among our annual herbs, and for its scent alone among our aromatic herbs.

Growing Anethum graveolens from seed

Dill resents root disturbance, so sow it directly where it is to grow once the soil has warmed, thinning seedlings to give them room. Give it full sun and a sheltered spot, keep it watered to delay bolting, and sow little and often for a steady supply of leaves through the season. Our herb growing guide and herb sowing calendar cover timing and care in full.

Ready to grow dill? Explore the varieties or learn the basics first.

Related categories: Dill · Culinary Herbs · Annual Herbs · Aromatic Herbs · All Herb Seeds

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¿Qué es Anethum graveolens?
Es el nombre botánico del eneldo, una hierba aromática anual de la familia de la zanahoria, cultivada por sus hojas plumosas y sus semillas aromáticas. ¿Cómo cultivo eneldo a partir de semilla?
El eneldo no tolera bien el trasplante, así que siémbralo directamente en su lugar definitivo una vez que el suelo se haya calentado, aclara las plántulas y mantenlas regadas. ¿Puedo usar tanto las hojas como las semillas?
Sí. Las hojas plumosas (eneldo hierba) y las semillas maduras se usan ambas en cocina, cada una con su propia intensidad de ese cálido sabor a anís y alcaravea. ¿Cómo consigo un suministro continuo?
Siembra poco y con frecuencia a lo largo de la temporada y mantén las plantas regadas para retrasar el espigado, de modo que las hojas frescas sigan apareciendo.