Dill - Quebec Seeds | The Seigneurie Seedlings

Fresh aromatic herbs to flavor your fish and marinades!

Dill is a delicate aromatic herb with a unique aniseed flavor, essential in Scandinavian and Mediterranean cuisine. Grown at Semis de la Seigneurie, this dill produces tender green, feathery foliage and aromatic seeds perfect for marinades and preserves. Easy to grow and bountiful, it's the ideal herb to accompany salmon, cucumbers, and potatoes.

Why choose dill from Semis de la Seigneurie?

✅ Seeds produced in Quebec – Adapted to our climate, without chemical pesticides

✅ Distinctive aniseed flavor – Perfect for fish, marinades and salads

✅ Fast growth – First harvest in 4-6 weeks

✅ Dual purpose – Fresh foliage AND aromatic seeds

✅ Easy to grow – Thrives in pots, planters or in the ground

Culture in Quebec (zone 4b and above)

Dill is easy to grow in the ground or in pots. Sow directly in the garden as soon as the soil is workable (late April-May for Gatineau/Outaouais) or start indoors 3-4 weeks earlier. Dill doesn't like being transplanted, so direct sowing is best. It prefers sunny, well-drained locations.

Producer's advice

💚 Direct sowing recommended – dill doesn't like to be transplanted

🌿 Sow every 2-3 weeks for continuous harvest

☀️ Full sun is essential for optimal flavor

💧 Water moderately – tolerates drought well once established

Culinary uses

Dill is perfect with smoked salmon, in cucumber marinades, creamy sauces, potato salads, and eggs. Use the fresh leaves and seeds for your homemade preserves. Its delicate flavor pairs wonderfully with dairy products!

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🌱 CULTURE

Direct seeding (recommended):

• Sow as soon as the soil is workable (late April-May)
• Germination temperature: 15-20°C
• Germination: 7-14 days
• Depth: 0.5 cm
• Successive sowings every 2-3 weeks for continuous harvesting

Indoor sowing (if necessary):

• Start 3-4 weeks before the last frost
• Transplant with care (fragile taproot)

Spacing:

• 20-30 cm between plants
• Light, well-drained soil, pH 6.0-7.5
• Exposure: full sun

Interview :

• Water moderately (soil slightly moist)
• Little fertilizer needed
• Staking is required for tall and windy plants.
• Remove the flowers to prolong foliage production

Harvest :

• Foliage: 4-6 weeks after sowing
• Seeds: 8-10 weeks (when they turn brown)
• Pick in the morning for maximum flavor
• Harvesting continues until the first frosts.

Adaptation to the Quebec climate:

✅ Annual in Quebec

✅ Tolerates cool spring nights well

✅ Locally tested by Les Semis de la Seigneurie

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🌟 MAIN FEATURES

• Common name: Dill
• Botanical name: Anethum graveolens
• Type: Annual aromatic herb
• Plant height: 60-90 cm
• Width: 30 cm
• Days to maturity: 40-60 days (foliage), 70-90 days (seeds)
• Foliage: Feathery, light green
• Flavor: Aniseed, slightly lemony
• Uses: Fresh, dried, seeds for pickles
• Hardiness zone: Annual in Quebec
• Seed origin: Produced in Quebec by Les Semis de la Seigneurie
• Free from chemical pesticides

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💡 SUGGESTIONS FOR USE

In the kitchen:

• 🐟 Salmon – Fresh or smoked with dill
• 🥒 Pickles – Classic Dill Pickles
• 🥔 Potatoes – Potato salads with dill
• 🥗 Salads – Creamy Dressings
• 🍳 Eggs – Omelets and deviled eggs
• 🧈 Flavored butter – Dill and lemon

Conservation :

• Fresh: in the refrigerator wrapped in a damp cloth (3-5 days)
• Frozen: chopped in ice cubes of oil or butter
• Dried: hang upside down (loses flavor)
• Seeds: dry completely, store in an airtight container