Design duo based in New York and Paris, Miriam Josi and Stella Lee Prowse.


Anethum graveolens (perennial or annual)


Soil and water: Dill prefers poor and well-drained soil.

Sun: Place dill ideally in direct sunlight or close to a bright window.

Harvest: Cut the leaves that are close to the stem. Harvest when it is not too hot. 


  • Anti-oxidant
  • Anti-Bacterial
  • source of calcium, vitamin C and manganese, iron and magnesium


Dill herbs are widely used in Germany, Greece, Poland, Finland, Norway, Sweden, Baltics, Russia, and Central Asia.

Dill is used as an addition to pickles, salads, yogurt dressings, soups, stews as well as in potato and fish dishes.