Anethum graveolens

Dill - microgreens seeds

✨Feathery microgreen version of dill herb – aromatic and delicate, a quick way to add gourmet flair and flavor.

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€5,95
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    Feathery dill microgreens with the fresh, slightly aniseed taste of the herb, only softer, ready to cut 14–20 days after sowing.

    Your own fresh dill, cut when you need it. You don't have to soak the seed; just be patient, as dill comes up slowly.
    14–20 days from sowing to harvest: keep the tray covered in the dark for 5–6 days, then move it to the light.
    Sow 15 g per 25 × 50 cm tray. We checked this rate on our own test trays.
    Fresh dill with a soft aniseed note. Scatter it over salmon, eggs, new potatoes and cucumber salad.
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    Dill - microgreens ready to harvest, grown from Deliseeds seeds
    Dill - microgreens seeds for growing

    Details

    Feathery dill microgreens with the fresh, slightly aniseed taste of the herb, only softer, ready to cut 14–20 days after sowing.

    Your own fresh dill, cut when you need it. You don't have to soak the seed; just be patient, as dill comes up slowly.
    14–20 days from sowing to harvest: keep the tray covered in the dark for 5–6 days, then move it to the light.
    Sow 15 g per 25 × 50 cm tray. We checked this rate on our own test trays.
    Fresh dill with a soft aniseed note. Scatter it over salmon, eggs, new potatoes and cucumber salad.
    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
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press the surface firm and level.
    2 Scatter 15 g of dry seed (15–20 g) in several passes for an even cover; the seeds are light and flat. You don't need to soak them. Press the seeds gently into the surface so each one touches the medium, then mist them.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 5–6 days. Dill comes up slowly and unevenly, so keep it covered until most seedlings are up, and water from below if the medium starts to dry out.
    4 Move the tray under a grow light or to a bright window. Water from below so the fine leaves stay dry, and give the tray gentle airflow: a wet surface invites mould and makes young dill seedlings collapse.
    5 Harvest 14–20 days after sowing, when the thin, feathery leaves have formed. Seed husks left on the leaf tips are harmless; brush the tops gently with your hand or pick them off after cutting. Stop watering about 12 hours before and cut just above the soil.

    Why Choose Deliseeds?

    • Untreated & Non-GMO, Conventional or Organic

      Safe, high-germination seeds. We also offer wide selection of certified organic seeds.

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    • 5 stars: 1 (100%)
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    J
    Josiane
    The BEST

    Just like the pousse de cressons, les choux frisés, les graines de poireau,pousses d' aneth, également delicieux tout ce que j'ai commandé, arrivés par camion frigo, bien emballé , presenté mais surtout tendre, delicieux comme les fresh pousses doivent être
    Merci