Dill

About the crop: This crop is annual. You plant, grow and harvest it in one main season, then plant again. You can normally start harvesting about 70 days after planting, depending on care and variety.

Main use: Farmers mostly grow this crop for leaves and seeds for seasoning and pickling..

Pollination: This crop is mainly pollinated by insect. Keeping flowers healthy and having insects like bees in the field helps improve fruit set and yields.

Where it grows: Suitable for cool-season herb markets and kitchen gardens. It is grouped under: Vegetables, Spices & Condiments.

Best climate: This crop does well in warm areas where the temperature is usually between 14 and 24 degrees Celsius. It prefers places that receive around 450 to 800 millimetres of rain in a year. It can grow from near sea level up to about 2800 metres above sea level.

Soil: The crop grows best in slightly acidic to near neutral soils, with a pH of about 6 to 7. It does well in fertile well-drained loam rich in organic matter.. Good drainage is important, so avoid waterlogged spots.

Plant spacing: Plant in rows about 35 centimetres apart, and leave about 20 centimetres between plants in the row. This gives each plant enough space for roots and canopy to spread.

Planting depth: Dig planting holes or furrows about 1.5 centimetres deep so the roots sit firmly in the soil but are not buried too deep.

Seed or planting material: Use around 3 kilograms of seed or planting material per hectare. Spread or plant evenly so the field has a good stand without being overcrowded.