Dill (Anethum graveolens)

A feathery green, fast-growing herb and a favourite in cooking. Used medicinally in Renaissance Europe as a digestive aid.
To grow: Full sun, ordinary soil, cool weather. Sow seeds in fall or early spring where they are to grow, and protect from slugs. Self sows readily. Let seed heads go brown and dry, then rub seeds into a paper bag. You can also shake seed heads over the ground in the fall where you want next year’s plants to grow.