Dill: Dukat (Anethum graveolens)
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Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.
Scientific Name: Anethum graveolens.
Also Known As: Tetra
Native Range: Southwestern Asia and India
Ease of Growing: Moderate
Grown as: Annual
Maturity (Blooms): August to September
Hardiness: Hardy. Dill is quite hardy and can withstand temperatures as low as 24 degrees F.
Crops: Spring Transplant, Spring
Growing Season: Short, Long
Growing Conditions: Cold, Cool, Warm. Dill will tolerate poor growing conditions as long as it's sunny. It does well in poor soils, and doesn't require much water, but needs sunlight and a little protection from the wind.
Outdoor Growing Temp: 50°F - 80°F
Min Outdoor Soil Temp: 50°F. Dill is a fairly hardy plant and can be planted outdoors 2 to 4 weeks before the last frost date. It is sometimes sown in fall to provide a spring crop.
Start Indoors: No
Start Outdoors: Yes
Light: Full Sun. Min. 6 hours daily (Cold, Cool, Warm). Dill needs a warm sunny spot for best production (it tolerate very light shade). It should also be protected from strong winds.
Water: Medium. Dill produces a deep taproot which makes it quite drought tolerant, but for maximum productivity the soil should be kept moist.
Feeder: Light. Dill isn't a very hungry plant.
Suitability: Drought tolerant, Tolerates light frost, Needs summer shade
Small Gardens?: Yes
Containers?: Yes. Dill is an excellent candidate for container growing. Dill has long roots, so choose a container with a depth of 1 to 3'. Make sure your container has drainage holes. Line the bottom with gravel and then cover with nutrient-rich potting soil. Dill grow best in well-drained soil, so be careful not to overly water your plants. Keep the soil moist but not soaked, and place your dill in an area with access to 6 to 8 hours of sunlight per day.
Attracts Beneficial Insects?: Yes. Aphid Midges, Hoverflies, Green Lacewings, Ladybugs, Mealybug Destroyer, Predatory Wasps, Preying Mantis, Swallowtail Butterfly Caterpillars, and Tachinid Flies.
Forage: Rabbits.
Plant Height: 24-36"
Plant Diameter: 6-18"
Sowing Depth: 1/4"
Spacing: 12-15"
Produces: feathery, sweet, bluish green foliage and umbrella shaped seed heads.
USDA Grow Zone: 2-11
Garden Uses: Commonly grown in herb gardens, vegetable gardens or flower borders. Also may be grown in containers. Dill leaves add subtle but distinctive flavor to a variety of dishes including fish, vegetables, soups, salads, sauces, breads, and herb butters. Dill seed is more pungent than the leaves and is the primary flavoring in dill pickles. Dill seed is also used in vinegars, sauerkraut and for flavoring root vegetables. Dill seed can be used to make an excellent tea. Flower heads are excellent in dried arrangements.
Also Known As: Tetra
Native Range: Southwestern Asia and India
Ease of Growing: Moderate
Grown as: Annual
Maturity (Blooms): August to September
Hardiness: Hardy. Dill is quite hardy and can withstand temperatures as low as 24 degrees F.
Crops: Spring Transplant, Spring
Growing Season: Short, Long
Growing Conditions: Cold, Cool, Warm. Dill will tolerate poor growing conditions as long as it's sunny. It does well in poor soils, and doesn't require much water, but needs sunlight and a little protection from the wind.
Outdoor Growing Temp: 50°F - 80°F
Min Outdoor Soil Temp: 50°F. Dill is a fairly hardy plant and can be planted outdoors 2 to 4 weeks before the last frost date. It is sometimes sown in fall to provide a spring crop.
Start Indoors: No
Start Outdoors: Yes
Light: Full Sun. Min. 6 hours daily (Cold, Cool, Warm). Dill needs a warm sunny spot for best production (it tolerate very light shade). It should also be protected from strong winds.
Water: Medium. Dill produces a deep taproot which makes it quite drought tolerant, but for maximum productivity the soil should be kept moist.
Feeder: Light. Dill isn't a very hungry plant.
Suitability: Drought tolerant, Tolerates light frost, Needs summer shade
Small Gardens?: Yes
Containers?: Yes. Dill is an excellent candidate for container growing. Dill has long roots, so choose a container with a depth of 1 to 3'. Make sure your container has drainage holes. Line the bottom with gravel and then cover with nutrient-rich potting soil. Dill grow best in well-drained soil, so be careful not to overly water your plants. Keep the soil moist but not soaked, and place your dill in an area with access to 6 to 8 hours of sunlight per day.
Attracts Beneficial Insects?: Yes. Aphid Midges, Hoverflies, Green Lacewings, Ladybugs, Mealybug Destroyer, Predatory Wasps, Preying Mantis, Swallowtail Butterfly Caterpillars, and Tachinid Flies.
Forage: Rabbits.
Plant Height: 24-36"
Plant Diameter: 6-18"
Sowing Depth: 1/4"
Spacing: 12-15"
Produces: feathery, sweet, bluish green foliage and umbrella shaped seed heads.
USDA Grow Zone: 2-11
Garden Uses: Commonly grown in herb gardens, vegetable gardens or flower borders. Also may be grown in containers. Dill leaves add subtle but distinctive flavor to a variety of dishes including fish, vegetables, soups, salads, sauces, breads, and herb butters. Dill seed is more pungent than the leaves and is the primary flavoring in dill pickles. Dill seed is also used in vinegars, sauerkraut and for flavoring root vegetables. Dill seed can be used to make an excellent tea. Flower heads are excellent in dried arrangements.
Soil Preference:
Soil pH: 5.5-7.5, Ideal 5.5-6.5. Dill will grow well in any average soil, so long as it is well drained, moderately rich, and not too shallow.
Soil Preparation:
Compost (Nitrogen), 2 inches, in top 6" of soil: If you soil is very poor you may want to add compost to loosen it and add nutrients.
Soil pH: 5.5-7.5, Ideal 5.5-6.5. Dill will grow well in any average soil, so long as it is well drained, moderately rich, and not too shallow.
Soil Preparation:
Compost (Nitrogen), 2 inches, in top 6" of soil: If you soil is very poor you may want to add compost to loosen it and add nutrients.
Since dill does not transplant well, direct sowing is the best method for planting; plant after the last spring frost in well drained, fertile soil and full sun. Sow the seeds 1/4" deep and 8" apart in rows 18" apart, thinning to 12-15" apart when the seedlings develop. Dukat Dill grows well as a container plant, because of its compact growth.
Keep the seedlings watered, and apply a layer of mulch to conserve moisture and control weeds. Since mature plants may bolt if the soil dries out, keep the soil consistently moist.
Keep the plants well watered when young. Once Dill is established it doesn't require much attention beyond keeping weeds down. Its deep taproot makes it quite drought tolerant.
Water Needs: Moderate. Dill produces a deep taproot which makes it quite drought tolerant, but for maximum productivity the soil should be kept moist.
Fertilizer Needs: Light. Dill isn't a very hungry plant.
Weeding, regularly: regularly, 1 time a week. It is important to keep the plants free of weeds, especially when young.
Watering, regularly: Water, 0.5 inches, regularly, 2 times a week. Dill is pretty drought tolerant, and doesn't need a lot of water. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil somewhat moist but never soggy for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Support: No. In windy weather these tall plants may fall over if not staked. You can plant dill closer together to allow them to support each other from falling over.
Water Needs: Moderate. Dill produces a deep taproot which makes it quite drought tolerant, but for maximum productivity the soil should be kept moist.
Fertilizer Needs: Light. Dill isn't a very hungry plant.
Weeding, regularly: regularly, 1 time a week. It is important to keep the plants free of weeds, especially when young.
Watering, regularly: Water, 0.5 inches, regularly, 2 times a week. Dill is pretty drought tolerant, and doesn't need a lot of water. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil somewhat moist but never soggy for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Support: No. In windy weather these tall plants may fall over if not staked. You can plant dill closer together to allow them to support each other from falling over.
Harvesting
Harvest the fern-like dill leaves as needed as soon as they reach a desirable size; the best time to harvest is in the morning after the dew dries. Peak quality of the leaves occurs when the tiny flowers on the heads begin to open. Though the flavor is best when the leaves are fresh, they can be stored in the refrigerator for up to 2 days, dried, or frozen. The heads can be gathered as soon as most of the tiny flowers have opened. To gather the seeds, allow the heads to dry on the stems until the seeds ripen to a light brown. Cut the seed heads and spread them out to finish drying, then rub them gently to remove the seed. Store the seed in an airtight container.
Storage
The best way to preserve Dill leaves is to freeze them in water in ice cube trays.
Storage Req: Freezer
Storage Temp: 32°F
Storage Length: 1-180 days
Dill seed, leaves and flower heads can be dried for storage. Make sure you dry them very thoroughly and store in an air tight container.
Storage Req: Dry
Storage Temp: 50-70°F
Storage Length: 1-360 days
The fresh plants may be kept in a plastic bag in the fridge for up to a week.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-7 days
Storage Req: Freezer
Storage Temp: 32°F
Storage Length: 1-180 days
Dill seed, leaves and flower heads can be dried for storage. Make sure you dry them very thoroughly and store in an air tight container.
Storage Req: Dry
Storage Temp: 50-70°F
Storage Length: 1-360 days
The fresh plants may be kept in a plastic bag in the fridge for up to a week.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-7 days
Dill reseeds itself readily if left alone after flowering, but the seeds can easily be gathered. Remove the umbrella shaped seed heads as soon as the seeds ripen to a light brown. Spread them out to dry in a location out of direct sunlight, then rub them gently to separate the seeds from the stems. Store the seeds in a cool, dry place for up to 5 years
Seed Viability in Years: 3-5 years
Germination Percentage: 60%
Seed Viability in Years: 3-5 years
Germination Percentage: 60%
Culinary
Taste: Sweet-tasting
Culinary Use:
Leaves: raw or cooked. Used as a flavoring in salads etc. The leaves lose their flavor if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers.
Seed: raw or cooked. Very pungent and bitter in taste. It is used as a flavoring in salads, preserves etc, its chief uses being perhaps in making dill vinegar and as a flavoring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings. An essential oil from the seed is used as a flavoring in the food industry. A tea is made from the leaves and/or the seeds.
Culinary Use:
Leaves: raw or cooked. Used as a flavoring in salads etc. The leaves lose their flavor if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers.
Seed: raw or cooked. Very pungent and bitter in taste. It is used as a flavoring in salads, preserves etc, its chief uses being perhaps in making dill vinegar and as a flavoring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings. An essential oil from the seed is used as a flavoring in the food industry. A tea is made from the leaves and/or the seeds.
Medicinal
Dill has a very long history of herbal use going back more than 2,000 years. The seeds are a common and very effective household remedy for a wide range of digestive problems. An infusion is especially efficacious in treating gripe in babies and flatulence in young children. The seed is aromatic, carminative, mildly diuretic, galactogogue, stimulant and stomachic. It is also used in the form of an extracted essential oil. Used either in an infusion, or by eating the seed whole, the essential oil in the seed relieves intestinal spasms and griping, helping to settle colic. Chewing the seed improves bad breath. Dill is also a useful addition to cough, cold and flu remedies, it can be used with antispasmodics such as Viburnum opulus to relieve period pains. Dill will also help to increase the flow of milk in nursing mothers and will then be taken by the baby in the milk to help prevent colic.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Other Uses
The seed contains up to 4% essential oils. It is used in perfuming soaps, medicines and as a food flavoring. Some compounds of dill (d-carvone is mentioned as one of them), when added to insecticides, have greatly increased the effectiveness of the insecticides.
Improves growth and health of cabbage. Best friend for lettuce. The flower heads of dill are one of the best nectar sources for beneficial insects in the garden attracting hoverflies, predatory wasps and many more. Repels aphids and spider mites to some degree. Also may repel the dreaded squash bug! (scatter some good size dill leaves on plants that are subject to squash bugs, like squash plants.) Dill goes well with lettuce, onions, cabbage, sweet corn and cucumbers.
Dill does attract the tomato horn worm so it would be wise to plant it somewhere away from your tomato plants. Do plant dill in an appropriate spot for the swallowtail butterfly caterpillars to feed on. Even their caterpillars are beautiful. Do not plant near carrots, caraway, lavender or tomatoes.
Dill does attract the tomato horn worm so it would be wise to plant it somewhere away from your tomato plants. Do plant dill in an appropriate spot for the swallowtail butterfly caterpillars to feed on. Even their caterpillars are beautiful. Do not plant near carrots, caraway, lavender or tomatoes.
Nutrition
Dill contains vitamin A, iron, manganese and calcium.
The Health Benefits of Dill
The health benefits of dill include its ability to boost digestive health, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders, and cancer. It is also good for oral care, and can be a powerful boost for your immune system and can protect you from bone degradation. It is also an anti-inflammatory substance, which means that it can protect you against arthritis. Furthermore, it can reduce excess gas, and is considered a carminative.
Dill, scientifically known as Anethum Graveolens, has been used for culinary and medicinal purposes for hundreds of years. Both the seeds and the leaves can be used. Apart from giving a strong, tangy, appetizing flavor and taste, dill has many medicinal properties, which mainly come from certain compounds called Monoterpenes, as well as flavonoids, minerals and certain amino acids.
Dill can be a perennial or annual herb, depending on where it is cultivated in the world. This herb is used in almost every continent on the planet in some capacity, and although it is called many different things, it serves similar purposes in much of the world cuisine. It can be used dry as a topping for a number of meals, but it is also used as an ingredient in many meals. For those herbalists that want to grow their own dill, it is important to cultivate this herb in warm to hot summers, with plenty of sunshine.
Digestion: Dill itself is an appetizer and therefore extensively used in culinary applications. The essential oils present in dill are stimulating and they activate the secretion of bile and digestive juices. These oils also stimulate peristaltic motion of the intestine, easing the passage of bowel movements and relieving constipation.
Insomnia: The essential oils found in herbs have peculiar and powerful properties. They are simultaneously stimulating, sedative, and hypnotic, that is, they stimulate as well as pacify. The essential oils in dill are no exception. The flavonoids and vitamin-B complex present in its essential oils, since they are stimulating in nature, activate the secretion of certain enzymes and hormones which have calming and hypnotic effects, thereby helping people get a good night’s sleep.
Bone Health: The calcium content of dill means that it is an important element in protecting you from bone loss and the loss of bone mineral density. Osteoporosis affects millions of people each year, and calcium, along with other essential minerals, are a key component in the proper growth and development of bones, and the repair of injured bones as well.
Diabetes: Dill has long been associated with diabetes and the management of insulin levels. Despite the fact that research is somewhat limited in this area, particularly on human subjects, studies have indicated that they can help reduce the fluctuations of serum lipids and insulin levels in corticosteroid-induced diabetes.
Excess Gas: As a well-known carminative, dill can help prevent the embarrassing condition of excessive gas. It is not only an uncomfortable condition to experience in public, but if gas continues to build up, it can actually be a dangerous situation where it presses on the delicate organs of the chest cavity. A carminative forces gas downward through the digestive tract, and allows it to leave the body in a safe way.
Immune System: Dill has long been associate with antimicrobial activity, and it has been shown to prevent a number of microbial infections throughout the body, both those in various organs and those potential infections that land in wounds or small cuts on the skin.
Hiccups: Hiccups occur for various reasons, but primarily, they occur due to trapped gas and repeated upward movement of gases through the food pipe. The second cause is due to certain allergies, hypersensitivity, hyperactivity and nervous malfunctioning. Dill can actually help in all of these situations. As a carminative, dill helps the expulsion of gases and also reduces gas formation while as a sedative, dill helps to calm down hiccups due to allergies, hyperactivity, or nervous disorders.
Diarrhea: Diarrhea is mainly caused by two thing, indigestion and microbial action. In terms of indigestion, dill can be quite helpful, as it has very good digestive properties. Secondly, dill can help due to the monoterpenes and flavonoids present in its essential oils, which are germicidal or bactericidal in nature. They can help cure diarrhea by inhibiting microbial infections that try to attack the body.
Dysentery: Dysentery is primarily caused due to fungal infections. For this condition as well, dill can help, since its essential oils are disinfectant in nature and help to inhibit fungal infections effectively.
Arthritis: Dill has long been known as an anti-inflammatory herb, meaning that it helps to reduce the inflammation and the associated pain of diseases such as rheumatoid arthritis, gout, and arthritis. Dill has been used since ancient times for precisely this reason.
Menstrual Disorders: The flavonoids in the essential oil of dill are stimulating and Emenagogic in nature, which means that they stimulate the secretion of certain hormones that help maintain proper menstrual cycles in women.
Respiratory Disorders: Kaempferol and certain other components of flavonoids and monoterpenes in the essential oils of dill are anticongestive and antihistaminic in nature and help clear congestion in the respiratory system due to histamine, allergies or coughs.
Oral Care: Dill seeds and leaves are very good mouth and breath fresheners. Apart from that, the essential oils in it are germicidal, antioxidant and disinfectant in nature. Due to these properties, they help end microbial infections in the mouth and their antioxidants minimize the damage caused to gums and teeth by free radicals.
Cancer: Let’s turn our attention to these monoterpense we’ve been talking about. Monoterpenes are chemopreventive, and since they are stimulating by nature, they activate the secretion of an enzyme called glutathione-S-transferase (the radical glutathione is an effective antioxidant) which is very effective in neutralizing carcinogens. It is particularly effective at neutralizing Cyano- and Benzo- derivatives and free radicals, thereby protecting the body from cancer. The other antioxidants in the essential oils of dill also contribute to this cancer protection that people enjoy from adding dill to their diet.
Other Benefits: Dill is a relaxant, increases strength, and increases urination to help in the removal of toxins, excess salts, and water from the body. Furthermore, it is a carminative (helps remove excess gas), antispasmodic (prevents cramps), and an antiflatulent substance. It stimulates lactation (galactagogue) and endocrinal secretions, enhances the libido due to the presence of Arginine and last but not the least, it ensures bone and dental health since it is a good source of calcium.
Dill, scientifically known as Anethum Graveolens, has been used for culinary and medicinal purposes for hundreds of years. Both the seeds and the leaves can be used. Apart from giving a strong, tangy, appetizing flavor and taste, dill has many medicinal properties, which mainly come from certain compounds called Monoterpenes, as well as flavonoids, minerals and certain amino acids.
Dill can be a perennial or annual herb, depending on where it is cultivated in the world. This herb is used in almost every continent on the planet in some capacity, and although it is called many different things, it serves similar purposes in much of the world cuisine. It can be used dry as a topping for a number of meals, but it is also used as an ingredient in many meals. For those herbalists that want to grow their own dill, it is important to cultivate this herb in warm to hot summers, with plenty of sunshine.
Digestion: Dill itself is an appetizer and therefore extensively used in culinary applications. The essential oils present in dill are stimulating and they activate the secretion of bile and digestive juices. These oils also stimulate peristaltic motion of the intestine, easing the passage of bowel movements and relieving constipation.
Insomnia: The essential oils found in herbs have peculiar and powerful properties. They are simultaneously stimulating, sedative, and hypnotic, that is, they stimulate as well as pacify. The essential oils in dill are no exception. The flavonoids and vitamin-B complex present in its essential oils, since they are stimulating in nature, activate the secretion of certain enzymes and hormones which have calming and hypnotic effects, thereby helping people get a good night’s sleep.
Bone Health: The calcium content of dill means that it is an important element in protecting you from bone loss and the loss of bone mineral density. Osteoporosis affects millions of people each year, and calcium, along with other essential minerals, are a key component in the proper growth and development of bones, and the repair of injured bones as well.
Diabetes: Dill has long been associated with diabetes and the management of insulin levels. Despite the fact that research is somewhat limited in this area, particularly on human subjects, studies have indicated that they can help reduce the fluctuations of serum lipids and insulin levels in corticosteroid-induced diabetes.
Excess Gas: As a well-known carminative, dill can help prevent the embarrassing condition of excessive gas. It is not only an uncomfortable condition to experience in public, but if gas continues to build up, it can actually be a dangerous situation where it presses on the delicate organs of the chest cavity. A carminative forces gas downward through the digestive tract, and allows it to leave the body in a safe way.
Immune System: Dill has long been associate with antimicrobial activity, and it has been shown to prevent a number of microbial infections throughout the body, both those in various organs and those potential infections that land in wounds or small cuts on the skin.
Hiccups: Hiccups occur for various reasons, but primarily, they occur due to trapped gas and repeated upward movement of gases through the food pipe. The second cause is due to certain allergies, hypersensitivity, hyperactivity and nervous malfunctioning. Dill can actually help in all of these situations. As a carminative, dill helps the expulsion of gases and also reduces gas formation while as a sedative, dill helps to calm down hiccups due to allergies, hyperactivity, or nervous disorders.
Diarrhea: Diarrhea is mainly caused by two thing, indigestion and microbial action. In terms of indigestion, dill can be quite helpful, as it has very good digestive properties. Secondly, dill can help due to the monoterpenes and flavonoids present in its essential oils, which are germicidal or bactericidal in nature. They can help cure diarrhea by inhibiting microbial infections that try to attack the body.
Dysentery: Dysentery is primarily caused due to fungal infections. For this condition as well, dill can help, since its essential oils are disinfectant in nature and help to inhibit fungal infections effectively.
Arthritis: Dill has long been known as an anti-inflammatory herb, meaning that it helps to reduce the inflammation and the associated pain of diseases such as rheumatoid arthritis, gout, and arthritis. Dill has been used since ancient times for precisely this reason.
Menstrual Disorders: The flavonoids in the essential oil of dill are stimulating and Emenagogic in nature, which means that they stimulate the secretion of certain hormones that help maintain proper menstrual cycles in women.
Respiratory Disorders: Kaempferol and certain other components of flavonoids and monoterpenes in the essential oils of dill are anticongestive and antihistaminic in nature and help clear congestion in the respiratory system due to histamine, allergies or coughs.
Oral Care: Dill seeds and leaves are very good mouth and breath fresheners. Apart from that, the essential oils in it are germicidal, antioxidant and disinfectant in nature. Due to these properties, they help end microbial infections in the mouth and their antioxidants minimize the damage caused to gums and teeth by free radicals.
Cancer: Let’s turn our attention to these monoterpense we’ve been talking about. Monoterpenes are chemopreventive, and since they are stimulating by nature, they activate the secretion of an enzyme called glutathione-S-transferase (the radical glutathione is an effective antioxidant) which is very effective in neutralizing carcinogens. It is particularly effective at neutralizing Cyano- and Benzo- derivatives and free radicals, thereby protecting the body from cancer. The other antioxidants in the essential oils of dill also contribute to this cancer protection that people enjoy from adding dill to their diet.
Other Benefits: Dill is a relaxant, increases strength, and increases urination to help in the removal of toxins, excess salts, and water from the body. Furthermore, it is a carminative (helps remove excess gas), antispasmodic (prevents cramps), and an antiflatulent substance. It stimulates lactation (galactagogue) and endocrinal secretions, enhances the libido due to the presence of Arginine and last but not the least, it ensures bone and dental health since it is a good source of calcium.
Suggested Varieties
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Late Flat Dutch cabbage can be traced back to 1840, when the earliest mention of this variety is found in the seed records of the Netherlands. German immigrants carried the seed with them to America, where it spread; by 1924, it could be found in local seed catalogs such as D. M. Ferry & Company.
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.
Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)
$1.00 - $5.60
Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Corn: Country Gentleman-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
Country Gentleman corn, a heirloom variety, is the most well known variety of shoepeg corn. Named for the similarity of its kernels to wooden pegs used in shoe making, shoepeg corn is characterized by small, irregular white kernels of unsurpassed tenderness and sweetness. The American South has made this type of corn its own, and it is virtually unrecognized in other areas of the United States. Country Gentleman was first offered for sale in 1890 by S. D. Woodruff & Sons.
Corn: Golden Bantam-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
A Greenfield, Massachusetts native named J. G. Pickett is credited with developing this marvelous variety of corn. Later, seed expert E. L. Coy sent it to Burpee with the note, "you now own the very richest and sweetest corn ever known."
Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.
Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)
$1.00 - $5.60
Sold out
Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.
Cucumber: National Pickling (Heirloom) (Cucumis sativus)
$1.00 - $5.60
National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924.
Cucumber: Straight Eight (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.
Cucumber: Sumter (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Perfect for pickling, this disease resistant cucumber variety produces blocky, slightly tapered, medium green fruit with white spines. Widely adapted for growing in all regions, for home or market. Tender annual 4' vines, 5" fruit. Disease Resistant to Powdery Mildew, Downy Mildew, Alternaria Leaf Spot and tolerant to Cucumber Mosaic Virus.
Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.