Description
A hardy annual, similar to fennel in appearance, with a height and spread of up to 4ft by 1ft. It has a small, woody root which dies each year once the seed is borne. There is one main stem on each plant - it is hollow, finely grooved, branching and blue-green. The leaves are feathery, though more delicate than fennel, sharply aromatic, thread-like and blue-green. Flat clusters of small, yellow flowers, about 8" (20cm) across, appear in midsummer. The seeds, flatter and thinner than fennel seeds, are aromatic, oval with a ribbed centre and brown. Contains calcium, potassium, phosphorus and other valuable minerals.

Cultivation

Site:	Sunny area. Well drained, moist dirt. Can grow indoors.
Propagation:	Sow seeds late spring 9" apart.
Harvest:	Pick young leaves as required, stems when dry and seeds when ripen.

Relationships: Dill is very similar to fennel. The two should not be grown close to each other as they may produce hybrids. Hinders carrots but aids cabbages when planted in small amounts.

Preservation: Seeds to flavour vinegar. Dry leaves slowly in a cool oven (less than 38C/100F). Hang seeds to dry.