Dill

Dill (Anethum graveolens) is an indispensable annual kitchen herb — fresh dill is a must for pickled cucumbers, creamy sauces and gravlax alike. Sow it directly in the bed from April; it grows fast, and successive sowings every two to three weeks work best because it quickly bolts to flower. It dislikes transplanting and needs a sunny spot. Harvest the young fronds first, later the whole seed umbels for pickling. It grows happily next to cucumbers, which it benefits — but keep it away from carrots.