Dill | Organic Microgreen & Sprouting Seed


Dill | Organic Microgreen & Sprouting Seed

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Dill is a popular microgreen with chefs for it’s beautiful long, elegant leaves. Dill is a slower growing, delicate microgreen but brings big flavour to the table! Dill compliments seafood like nothing else and looks amazing whilst doing so. 

Dill is less suited to sprouting due to it’s long germination time, it is possible if you have the patience! 

Latin name: Anethum graveolens
Health Benefits:  High in vitamins A, B, C, E and K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements. Good for keeping a healthy immune system and bone health.


Microgreen Instructions:
  • Difficulty: Moderate
  • Soak: Do not soak
  • Germination time: 5 - 7 days
  • Harvest from: 21- 28 days
  • Flavour/texture: Zesty dill flavour


1. Sow your seeds directly on your prepared growing surface - no need to cover with soil if using.
2. Mist very well and place a tray directly on the seeds and weigh down to ensure good contact with the growing medium and to help the roots dig deep.
3. Keep weighed until the seedlings have germinated and are beginning to push against the weight. This can take up to a week for dill.
4. Place in blackout when the seedlings are about 2cm tall - use blackout to stretch your seedlings to your desired length.
5. Place in a sunny location or under grow lights to green up your microgreens.
6. Harvest as soon as the seed leaves (cotelydons) have developed fully.

Sprouting Instructions:
  • Difficulty: Difficult
  • Soak: 8 - 12 hours
  • Germination time: 5 - 7 days
  • Harvest from: 7 - 10 days
  • Flavour/texture: Zesty dill flavour. 


 1. Soak for 8 - 12 hours in your sanitised sprouting jar. Dill take s along time to sprout so proceed only if you have the patience!
2. Drain your soaked sprouts and rinse well. Carefully shake any excess water out of the jar. You want a fine coating of water on the seeds but no puddles.
3. Disperse the seeds as best you can around the wall of the jar. As your sprouts grow this will become more difficult but just do your best to spread them out and avoid blocking the mouth of the jar, Invert the jar and place on its stand so any excess water can freely drain out. Ensure air can get into the jar.
4. Rinse and drain at least twice a day, every day. Shake excess water out of the jar. Your sprouts should be almost dry before each rinsing.
5. Your sprouts are ready as soon as all the seeds have sprouted and have had an additional day or two to grow.
6. Leave for an additional few days and the sprouts will grow bigger
7. Once you are ready to harvest, give the sprouts a final rinse and drain.
8. Place the sprouts on a clean kitchen towel and let air dry. Alternatively give them a whirl in a salad spinner.
9. Refrigerate and ideally use within 3 days

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