Native to southwestern Asia and naturalized in the northern U.S. Dill grows to 3–4 ft. tall, with soft, feathery leaves and umbrella-shaped, 6-in.-wide clusters of small yellow flowers in summer (winter in the desert). The seeds and leaves have a pungent aroma, making this a popular culinary herb. Use seeds in pickling and vinegar; use fresh or dried leaves in cooked dishes, salads, and sauces. Makes an attractive potted plant; choose a container at least 1 ft. deep.
Sow seeds where plants are to grow; choose a sunny spot protected from wind. For a constant supply, sow several times in spring and summer (germinates and grows better in spring). In the desert, sow in later summer or fall. Thin seedlings to 1 1/2 ft. apart (these can be chopped for use in cooking). Snip off leaves as needed through the growing season. To prevent reseeding, shear off flower heads when they begin to turn brown; in a casual garden, let one or two plants go to seed.
Annual, native to the Mediterranean region. Blooms in winter, spring, or summer, bearing many spikelik...
Heavy bloomer with bright orange petals tipped in yellow grows to about 1 1/2 ft. high.
From Europe and Asia. Grows to 1 1/2–3 ft. tall. Angular branches are set with long-stalked, lig...