table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} Harvest the scent of a summer kitchen — feathery dill microgreens ready in just two weeks. Intermediate difficulty — best in soil with good airflow; rewards patience with a graceful, feathery crop Harvest in 14–16 days; germination begins in 6–7 days at 18–22 °C Rich in vitamins A, C, E and K, plus iron, calcium and essential aromatic oils like carvone and limonene Classic dill flavour with citrus-anise notes — essential on salmon, eggs, potato dishes and cream sauces FULL SPECIFICATION TABLE General Specification Common Name Dill microgreens Botanical Name Anethum graveolens Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Fine, feathery light green leaves; slender pale green stems Flavor & Texture Classic dill aroma with citrus-anise notes; soft, delicate texture Seed Count per 10g ~6,000–7,000 seeds (≈600–700/g) Cultivation Data Difficulty Medium Preferred Medium Soil (potting mix); consistent moisture; gentle airflow essential Seeding Density (1020 tray) 8g per 1020 tray (25×50cm) Seeding Density (10x10 cm) 0.62g per 10×10cm Expected Yield ≈120–180g per 1020 tray (at first true leaf stage) Soaking Optional: 4–5 hours in cool water; skip in warm conditions or if humidity is high Blackout Days 3–4 days (some sources recommend up to 5 days; 4 days is a reliable midpoint) Watering, pH & Temp Bottom water; pH 6.0–6.5; 18–22 °C growing temperature Sprouting Time 6–7 days Harvest Time 14–16 days Health & Nutrition Vitamins Vitamin A (beta-carotene precursors), vitamin B2 (riboflavin), B3 (niacin), B9 (folate), vitamin C, vitamin E, vitamin K Minerals Calcium, iron, magnesium, manganese, phosphorus, potassium, zinc Notable Compounds Essential oils (carvone, limonene), flavonoids, chlorophyll, amino acids Health Benefits Vitamins C and K support immune function and normal blood clotting; vitamin A precursors support vision and cell growth; carminative aromatic oils (carvone, limonene) may support digestive comfort; antioxidant flavonoids help protect cells from oxidative stress ABOUT Dill microgreens are the concentrated soul of a herb that has graced kitchens for over three thousand years — and at the microgreen stage, that character arrives in just two weeks. The tiny fronds unfurl in a cloud of pale, feathery green, releasing that unmistakable scent the moment you brush them: fresh, citrusy, faintly anise-like, with a clean herbal bite that is both brighter and more delicate than the mature plant. A small pinch scattered over warm smoked salmon, a soft-boiled egg, or a bowl of vichyssoise transforms the dish instantly, adding visual elegance as well as flavour. If you love cooking with dill but hate watching a bunch go limp in the fridge, growing your own microgreens means a living supply on the counter, cut fresh the moment you need it. GROWING INSTRUCTIONS 1 Prepare your tray: fill a soil tray (with drainage holes) with a quality potting mix to about 2–3 cm depth, firm it gently so the surface is flat and even — dill loves consistent contact with the medium right from the start. 2 Optional pre-soak: if your seeds are particularly dry or your room is cool, soak them in cool water for 4–5 hours before sowing — you will notice they swell slightly and feel plumper; skip this step in warmer conditions as dill is sensitive to over-saturation. 3 Sow evenly: scatter approximately 8 g of seed across the full surface of a 25×50 cm tray (or 0.62 g per 10×10 cm section), pressing gently but firmly so each seed touches the soil — uneven contact is the most common reason dill comes up patchy. 4 Blackout phase (days 1–4): cover the tray with a dark lid or inverted tray and place somewhere at 18–22 °C; check daily — by day 3 you should see pale, arching sprouts pushing upward, and the tray will carry that wonderful green, grassy dill fragrance even in darkness. 5 Introduce light (days 4–7): remove the cover once most seeds have germinated and the sprouts are about 2–3 cm tall; move to a bright spot or under grow lights — within 24 hours you will see the cotyledons begin to open and deepen to a soft green. 6 Water carefully: bottom-water by placing the tray in a shallow container with pH 6.0–6.5 water at room temperature; allow the medium to soak for a few minutes, then drain fully — dill is prone to damping off if the surface stays wet, so always aim for moist-not-soggy and ensure gentle airflow. 7 Harvest at days 14–16: when the first true feathery leaves have developed and the plants stand 7–10 cm tall, harvest with sharp scissors just above the soil line — cut, breathe in, and enjoy that burst of fresh dill aroma that fills the room the moment the blades touch the stems.
