Anethum graveolens 'Annette': Aromatic dill for preserving and cooking

Anethum graveolens 'Annette', known as Dill Annette, is an essential culinary herb that thrives in gardens, pots, and commercial plots. This annual dill variety is particularly well-suited for pickling gherkins and cucumbers, thanks to its combination of aromatic foliage and decorative flower clusters.

In addition, 'Annette' is versatile in the kitchen, for example for vinegar, salads, sauces and fish dishes, making it an indispensable plant for both home cooks and professional gardeners.

Aromatic foliage and decorative flowers

Dill Annette develops dark green, aromatic leaves that have a fresh, slightly aniseed flavor. These leaves can be harvested once the plant is 20–30 cm tall, leaving young leaves delicate and flavorful for fresh use.

Later in the season, yellow flower clusters appear, which are not only decorative but also essential for pickling cucumbers. The combination of foliage and flowers makes Annette ideal for both culinary and ornamental use.

Versatile applications in the kitchen and garden

Anethum graveolens 'Annette' offers versatile uses:

• Preserving gherkins and cucumbers: the flower heads give a characteristic flavour and aroma.

• Culinary herbs: aromatic leaves for salads, sauces, fish dishes and vinegar.

• Pot and container cultivation: compact growth makes Annette suitable for balconies, patios or indoor cultivation.

• Cut greens and decoration: dark green leaves add structure and color to bouquets and arrangements.

This versatility makes Annette an indispensable variety for home gardens, herb nurseries and professional cultivation.

Cultivation and care

Dill doesn't like locations that are too dry or too wet, so even moisture is crucial for optimal growth. The plant thrives in light, well-drained soil and a sunny to partially shaded location.

Sowing period: March to August
Sowing method: rows, sow flat
Distance: 25 x 5 cm between plants and rows
Harvest time: April to October

Regular sowing guarantees a continuous harvest of leaves and flowers. Young leaves are the most aromatic, while older leaves and flower heads are suitable for pickling and preserving.

Ideal harvest and use

• Leaves: Harvest once the plant is 20–30 cm tall; ideal for fresh culinary uses.

• Flower heads: suitable for preserving cucumbers and gherkins.

• Potted and balcony plants: compact growth makes them easy to grow in smaller spaces.

Correct harvesting methods ensure that the quality, flavour and aromatic value of Dill Annette are maximally preserved.

Ecological benefits

The yellow flower clusters of Dill Annette attract beneficial insects such as bees and bumblebees, which contributes to biodiversity in the garden. The plant thus provides not only culinary value but also ecological benefits.

In short: indispensable dill variety

Anethum graveolens 'Annette' combines aromatic foliage, decorative flower clusters, and robust growth in one versatile plant. Ideal for:

• Preserving gherkins and cucumbers

• Fresh culinary applications such as salads, sauces and vinegar

• Pot and container cultivation for balcony or terrace

• Cut greenery and flower decoration

Thanks to its continuous harvest period from April to October, its aromatic foliage and decorative flowers, 'Annette' is an indispensable dill for gardeners, hobby growers and professional growers.