Botanical Name: Anethum graveolens

Both the feathery leaves and seeds can be used in the kitchen to impart an aromatic sweetness to a wide variety of dishes. Attractive used as border edging or in pots. Culinary: Use the leaves to flavour fish dishes, especially Salmon, for which it is unbeatable, vegetables, potatoes, sauces and mustards. Add just before cooking is complete. Use the seeds in pickling and to flavourcoleslaw, white meats and stews.

We hope you enjoy these herb seeds, just another great example of  vegetable seeds from Mr Fothergill’s!


How To Grow

Sow 0.5in (1.5cm) deep in the growing position in a sunny and sheltered spot. Can be sown indoors all year round as windowsill herbs.
Harvest: All year round as required.

When To Plant

All year round as required.


All year round as required.


750 seeds



Availability: In stock


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