Shevid (Persian Dill)

This Persian dill, known as ‘Shevid’ in Iran, is another variety we inherited from Babek Nahid at Alembique Apothecary in Berkeley, California. This seed is incredibly dear to us, not only because it was brought from Iran by Babek's family, but because of its culinary qualities. The stems of this particular dill variety are as tender as any dill stem I have eaten. It truly shines eaten as a fresh herb or thrown in a kuku or sabzi polo. Mersi Babek for sharing this Shevid with us all! Photos by Reyhan Herb Farm. Seeds and description by Sasha Moghadam.  Days to maturity: 40-50 to leaf harvest; 90-100 to seed Seeds per pack: 150 Germination rate: 90% on 05/27/2025 Planting / harvesting notes Direct seed - Sow seeds in spring as soon as the soil can be worked. Sow 1/8- 1/4" deep, 1/4- 1/2" apart, in rows at least 4" apart. Thinning plants is not necessary. Successive sowings can be done every three weeks to harvest fresh greens continuously. Transplant - Dill can be started indoors in con