Dill "Lucullus" (Anethum graveolens) is an early, rapidly growing variety for amateur cultivation. Thanks to the high essential oil content the plants excrete an intense aroma. Garden dill may be used as fresh or dried seasoning. It is commonly added to many dishes, such as soups, meat and potatoes. Dill inflorescences perfectly complement pickled cucumbers giving them their unforgettable flavour. Dill stimulates appetite, improves digestion process and supports stomach functions. Dill greens are rich in vitamins C, B1, B2, PP, E, K and D, as well as beta-carotene, and minerals: kalium, calcium, iron and phosphorus. Dried dill leaves help heal indigestion and painful flatulance.

"Lucullus" garden dill may be sown directly to the ground from March until end of July on sunny sites. It can be grown together with other vegetables. Cucumbers are a particularly welcomed company. Seeds are sown in rows in 30 x 5-10 cm spacings. Dill yields best crops in permeable and moist soils. Harvest takes place gradually from May until end of September.

One package contains 5 g of "Lucullus" dill seeds, as well as the sow-by date and a growing guide.

• Weight: 5 g
• Use: as herb - fresh or dried in soups, with meat and potatoes, umbels in pickled cucumbers
• Harvest time: May - September
• Flower type: umbels
• Site: sunny; permeable, moist soil