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Microgreens

Dill

The microgreens of dill just look like long grass. They have a mild dill taste, but they will add a spicy touch to your dish. It is especially popular to use dill in a soup or a sea dish. The microgreens feels soft in the mouth, so you can also use them as a garnish with any dish. When cultivating these microgreens, you have to make sure that they don't dry out. You can avoid this by spraying the greens often.

Taste

Mild dill-like taste, zesty

Schedule

Recommended Daily intake (100g)

Instructions

Add some water to the tray and place 3 layers of paper towel on top. Distribute seeds evenly. Make sure the seeds do not cover each other. Some prefer to mist the seeds to make sure each of them is covered with a thin layer of water. Then cover the seeds with a second tray.
Tip: stacking multiple trays will increase pressure and result in better root formation as they will be forced downwards to nest better in your paper towel.

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During the germination phase, make sure to check if your greens are growing well. However, there is very low water evaporation because of the covering tray, remember to keep the paper towel moist or mist the seeds if needed.
Are the roots well entangled with the paper towel? If not, add some more pressure next time.
Not seeing any results? Make sure your temperature is between 18-22°C. Low temperatures freeze growth where higher temperatures will boost germination.
From day 5 onwards, make sure your greens receive about 12 hours of light daily. As water evaporation in this phase is higher and strongly depends on the room's humidity level, it is recommended to check daily if the paper towel is damp. Pouring water is easier than misting them as the water is directly fed to the roots of the plants.
Dill can be harvested from day 12-15, preferring on the length you want them to have. Cut low above the paper towel and use directly or store cool. Need cooking inspiration? Check out below or see the recipe section. Enjoy!