Dill Seeds - Vierling - Strong Stems & Aromatic Bluish-Green Foliage (350 Seeds)

Herb - Dill 'Vierling' (350 Seeds)

The Professional’s Choice – Extra Strong Stems & Highly Aromatic Foliage.

Dill 'Vierling' is a superior strain of this classic annual herb, prized by professional growers across Europe. Unlike standard varieties that can be prone to flopping, 'Vierling' is celebrated for its exceptionally strong, upright stems. This makes it a dual-purpose hero in the garden: a high-quality culinary herb and a stunning, airy addition to cut flower arrangements.

Each pack contains 350 seeds, producing tall plants (reaching up to 90cm) with beautiful, feathery, bluish-green foliage. The leaves are intensely aromatic, offering that unmistakable fresh Dill flavour that is essential for seafood, pickles, and summer salads. As the plant matures, it produces large, flat umbels of tiny yellow flowers that are not only decorative but also highly attractive to pollinators like hoverflies and bees.

Robust, Tall, and Intensely Fragrant – The Ultimate Culinary & Cutting Dill.

• Extra Strong Stems: Specially bred for stability; 'Vierling' stands tall at 90cm, making it ideal for the back of borders or as a professional-grade cut flower.

• Aromatic Blue-Green Leaves: Features a unique bluish tint to its feathery foliage, packed with the fresh, zesty scent and flavour prized in the kitchen.

• Dual-Purpose Variety: Use the leaves for cooking throughout the summer, then harvest the decorative yellow flower heads for floral displays or to collect seeds for pickling.

• Pollinator Magnet: The wide, flat flower umbels are a favorite for beneficial insects, helping to naturally manage pests in your vegetable garden.

Growing Instructions

• Variety: Dill 'Vierling' (Anethum graveolens)

• Pack Size: 350 Seeds

• Position: Full Sun; well-drained soil in a sheltered spot to protect the tall stems.

• Sow Outdoors: March to July.

• Sowing Depth: 0.5cm (0.25in).

• Spacing: Rows 30cm apart; thin seedlings to 20cm apart as they grow.

• Harvest: May to October (approx. 6–8 weeks from sowing for foliage).

Gardener’s Tip: Dill has a long taproot and does not like being transplanted. For the best results, sow seeds directly into their final position in the garden or into deep pots. To ensure a continuous supply of fresh, young leaves, sow a small batch every 3-4 weeks throughout the spring and summer.