

Details
Feathery dill microgreens with the fresh, slightly aniseed taste of the herb, only softer, ready to cut 14–20 days after sowing.
SPECIFICATION
Seed
| Common name | Dill microgreens |
| Botanical name | Anethum graveolens |
| Seed type | Conventional, untreated, non-GMO |
| Seeds per gram | approx. 600–700 |
Growing
| Difficulty | Moderate: slow, uneven germination and a need for good airflow |
| Growing medium | Potting soil or coco coir |
| Sowing rate | 15 g per 25 × 50 cm (1020) tray, range 15–20 g; about 1.2 g per 10 × 10 cm |
| Soaking | Not needed: sow dry; optional 4–5 h in cool water |
| Blackout | 5–6 days under a lightly weighted cover, until most seedlings are up |
| Temperature | 18–22 °C |
| Harvest | 14–20 days after sowing, when the thin, feathery leaves have formed |
Taste and colour
| Flavour | Fresh dill with a slight aniseed note, softer than the grown herb; tender, delicate texture |
| Colour | Slender pale green stems, narrow seed leaves, then fine, feathery light green leaves |
ABOUT
Dill, Anethum graveolens, is the familiar kitchen herb from the carrot family, a relative of fennel and coriander. As a microgreen it first shows two long, narrow seed leaves that look almost like blades of grass. The fine, feathery leaves you know from the garden plant follow a few days later.
The taste is unmistakably dill: fresh and green with a slight aniseed note, only softer than the grown herb. Brush the tops of the tray with your hand and the scent rises straight away. Heat dulls the aroma quickly, so dill microgreens belong on the plate rather than in the pan.
Dill asks for some patience. The seeds germinate slowly and unevenly, so keep the tray covered for 5–6 days, until most seedlings are up. You cut it 14–20 days after sowing, once the feathery leaves have formed. Why 15 g per tray? The seeds are light and flat, about 600–700 to the gram, so 15–20 g is enough for a dense tray of fine leaves. Spread them in several passes for an even cover.
IN THE KITCHEN
Use dill microgreens raw, wherever dill would go: on smoked salmon and gravlax, on boiled eggs and new potatoes, in cucumber salad with soured cream, in yoghurt dips and creamy sauces for fish, on a bowl of soup and in herb butter. Add them at the end of cooking or straight onto the plate. Keep them dry in a closed box in the fridge and use them within 3–5 days.
GROWING INSTRUCTIONS
Why Choose Deliseeds?
-
Untreated & Non-GMO, Conventional or Organic Safe, high-germination seeds. We also offer wide selection of certified organic seeds.
-
Fast EU Shipping
Orders dispatched within 24h. Delivery times 1-5 working days.
-
100% Satisfaction Guarantee
If you're not satisfied - you'll get a replacement or a refund.
-
Expert Support
We mean it! You get our personnal support to help you succeed.

