Dill is the secret weapon for a good mayonnaise for seafood but also to prevent the caterpillars of butterflies from eating your plants.
Anethum graveolens is a member of the celery family. With its delicate flowers, this annual herb will produce seeds when mature and will continue to grow in its favorite corner of the garden year after year. Be careful not to plant near the cores, otherwise cross-pollination can occur and disturb both species. By respecting this basic precaution, dill is not an antagonistic and can be planted with most companion plants. A herb that makes the creamy even more creamy. Dill is a good addition to mayonnaise for seafood and especially salmon.
Dill does not like to be in pots and should therefore be sown directly in its permanent home. Rake the seeds lightly and water well in late spring or early summer. Once the seeds appear, thin the rows to give space to the roots. As a plant companion, dill attracts beneficial insects such as bees and ichneumon wasps. Butterfly caterpillars will forget your plants because they prefer to eat dill instead.
Red spiders, this scourge for all growers, hate dill and will stay away. Dill is also an effective repellent against aphids, cabbage looper and squash beetles.
Attracts predatory insects and bees while repelling many harmful insects.
Avoid planting near carrots and tomatoes.
Latin name: Anethum graveolen
Type: Annual, herbaceous
Height: Up to 60-90 cm
Harvest: Maturity: 40 – 65 days. Seeds: 80 – 90 days
Effect: Aromatic, distraction (yellow flowers) and discretion, insect repellent.
Climate: Hot season, bright sunshine.
PH: Prefers between 5.5 and 6.5. Can grow between 5.5 and 7.5.
Soil: Well drained, moderately rich and crumbly.
Germination: Well drained, moderately rich and crumbly.
Spacing: 30 – 38cm
Seeds per gram: 40 and 1,000
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