This Persian dill, known as ‘Shevid’ in Iran, is another variety we inherited from Babek Nahid at Alembique Apothecary in Berkeley, California. This seed is incredibly dear to us, not only because it was brought from Iran by Babek's family, but because of its culinary qualities. The stems of this particular dill variety are as tender as any dill stem I have eaten. It truly shines eaten as a fresh herb or thrown in a kuku or sabzi polo. Mersi Babek for sharing this Shevid with us all! Photos by Reyhan Herb Farm. Seeds and description by Sasha Moghadam. Days to maturity: 40-50 to leaf harvest; 90-100 to seed Seeds per pack: 150 Germination rate: 90% on 05/27/2025 Planting / harvesting notes Direct seed - Sow seeds in spring as soon as the soil can be worked. Sow 1/8- 1/4" deep, 1/4- 1/2" apart, in rows at least 4" apart. Thinning plants is not necessary. Successive sowings can be done every three weeks to harvest fresh greens continuously. Transplant - Dill can be started indoors in containers or cell trays. Sow 3-5 seeds per cell. Transplant out using 4-6“ spacing in rows at least 4" apart. Harvest - Foliage may be harvested once the plants have become established right up to flowering. The flowers can also be harvested as a beautiful filler for bouquets or flower arrangements. Seed keeping notes Harvest seed heads just as the seeds begin to turn a golden brown. Foliage and seeds can both be dried and stored for future use. Dry foliage in the dark to preserve flavor and color.
