Shevid - Iranian Dill

Anethum graveolens

Shevid, the Persian name for dill, is widely used in Iranian cuisine and has been cultivated in the Middle East and South Asia for centuries. Native to the Mediterranean and southwestern Asia, dill has been a staple herb in Persian cooking, traditional medicine, and agriculture.  Known for their aromatic nature, both fresh and dried dill leaves, enhance the flavor of food. Beyond its unique taste, shevid contains several beneficial properties, including vitamins and minerals including vitamin C, manganese, vitamin A and its Rich in antioxidants. It is used in salads, soups and for cooking foods. Our variety was grown out by Reyhan Her Farm.

Characteristics: Shevid is an annual herb with feathery, delicate, blue-green leaves. It produces small yellow flowers in umbrella-like clusters (umbels). Shevid grows between 2 to 3 feet tall. Stronger than some European varieties, it has a slightly sweet, grassy, and anise-like flavor. Produces small, flat, oval seeds that have a more intense flavor than the leaves.

Culinary Uses: In Persian cuisine Shevid is used in many rice dishes such as in Sabzi Polo (Persian herbed rice) and Baghali Polo (rice with dill and fava beans). Also used in stews such as Khoresh-e Shevid Baghali (dill and lima bean stew).  The seeds and leaves are often used in pickling. Fresh dill can be mixed with yogurt (Mast-o-Khiar) and used in vegetable salads.

Growing Tips: Shevid prefers full sun and grows best in mild to warm temperatures (50-80°F). Direct sow seeds in early spring after the last frost; succession planting every few weeks ensures a continuous harvest. Transplant seedlings in well-drained, loamy soil with a neutral to slightly acidic pH (5.5–7.5). Keep soil moist but not waterlogged; dill is somewhat drought-tolerant. Grows well with cucumbers, onions, and cabbage but should be kept away from carrots and fennel due to cross-pollination issues. Leaves can be harvested in about 6-8 weeks, while seeds mature after flowering.