Position: full sun; Soil: fertile, moist but well drained A particularly fine-flavoured variety of dill that’s well known for its generous leaf production, selected to produce more foliage before running to seed than most. Dill provides a delicious flavouring to pickles or with vegetables, salads and fish dishes, and the pretty, feathery foliage looks at home anywhere in the garden, making a lovely foil to your flowers. If it is allowed to flower, then these can be eaten too. They have a similar flavour to the leaves; Growing Instructions: Sow direct where it is to grow, as dill has a long taproot and dislikes being transplanted. Choose a sunny, sheltered spot and when the soil warms in spring, make a shallow drill and sow sparingly along it, covering lightly with soil. Alternatively, simply broadcast-sow over a wider area of dampened soil and rake in. Sow a short row of seed every few weeks to make sure you have a constant supply throughout the season; Sow: April to May; Harvest: June to September; Approximate quantity: 500 seeds.