Dill Mammoth

Mammoth is a mid-early, highly productive dill variety that lives up to its name: it grows vigorously to 100–120 cm and produces masses of dark green, intensely aromatic foliage. What makes Mammoth special? The combination of vigour and late flowering. The foliage stays tender and harvestable for a long time – and once the plant eventually forms its large flower umbels, you get a second crop: those umbels are the classic seasoning for pickled cucumbers and ferments. In the garden, Mammoth is wonderfully undemanding and adaptable. It is an excellent companion plant for carrots, beetroot and lettuce. Our tip for a continuous harvest all summer long: resow every 10 days until mid-June, then again from August. Harvesting starts around 6–8 weeks after sowing and continues throughout the season. Fresh dill is the classic partner for cucumber salad, fish, potatoes and quark – the umbels go straight into the pickling jar. Who is this variety for? Anyone who uses dill not just as a kitchen herb but also for pickling and fermenting – and for companion-planting gardeners. Mammoth is a rare variety that we import directly in small batches.