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0 Organic dill seeds to grow as microgreens
Organic Dill Seeds to Grow as Microgreens
Available in 15g or 150g
€2.19
Tax included
Organic dill seeds to grow as microgreens
DillAnethum graveolens) is an aromatic plant from the Apiaceae family, native to the Mediterranean basin and cultivated since ancient times. As microgreens, it's a different story from the dried dill in your cupboard: the young shoot is harvested at the cotyledon stage, where the plant concentrates vitamins and flavors.
🌱 Its flavor is Delicate, slightly aniseed, and fresh, ...with this green hint reminiscent of fennel. Specifically, it pairs wonderfully with raw cucumber in thin slices, mashed avocado, fresh seaweed salads (wakame, dulse, samphire), raw soups made from zucchini or cucumber, cold-pressed green juices, raw sauces made from plant-based yogurt and lemon, or finely chopped vegetable tartares. A few fresh sprouts just before serving, and the dish takes on a new dimension.
Harvest at : 5 to 7 cm in height
Cycle : 10 to 14 days
Quantity per tray : 8 to 9 g of seeds
🌱 How to grow your dill microgreens at home ?
Microgreens are grown on a light and well-draining substrate, and not by misting as with traditional sprouted seeds. For optimal and reproducible results, we recommend our sprouter. GEO Smart Greens from Geo Bavicchi associated with the GEO ceramic pellets (100% natural and reusable substrate).
🌱 The principle is simple:
- Pour the ceramic pellets in the perforated growing tray.
- Spread 8 to 9 g of dill seeds evenly on the surface, without pressing them in.
- On the first day, generously spray with water to properly hydrate the seeds.
- Place the container in a bright location, sheltered from direct sunlight.
- Then pour the water into the lower tray: thanks to bottom watering, The substrate absorbs moisture through capillarity, without drowning the shoots or promoting mold.
- Monitor surface humidity (use a supplementary spray if the air is dry).
- Harvest with scissors as soon as your shoots reach 5 to 7 cm. It's ready.
🌱 The advantages of ceramic pellet substrate: a porous structure that retains just the right amount of water, very little water consumed, clean environment, no potting soil that dirties the kitchen, and above all 100% natural and reusable from one culture to another.
🌱 Discover our 8 varieties of microgreens
We offer a complete range of organic seeds for growing microgreens, carefully selected from Geo Bavicchi. From aromatic flavors to spicy ones, as well as mild and earthy flavors, here is the full list of varieties available in our Biovie catalog:
| Variety | Color of the shoots | Dominant flavor |
|---|---|---|
| Dill (Dill) | Light green, thin stems | Aniseed, fresh |
| Red Swiss chard (Bette à carde rouge rubis) | Purple stems, green cotyledons | Sweet, slightly earthy |
| Chioggia Swiss chard | Pale pink striped stems, green cotyledons | Sweet, subtle |
| Bull's Blood red beet | Bordeaux red, intense purple | Earthy, sweet, sugary |
| Purple kohlrabi | Purple stems, green cotyledons | Sweet, raw cabbage type |
| Green mizuna | Light green, serrated | Slightly spicy, mustard-flavored |
| Red mizuna | Scalloped red-green | Spicier, arugula type |
| Tatsoi | Bright dark green, spoon-shaped | Sweet, spinach type |
All our varieties are organic, guaranteed with a germination rate above 95%, and selected at Geo Bavicchi in Perugia, Umbria.
🌱 Below is a behind-the-scenes video at our supplier Geo Bavicchi:
🌱 And the interview we had the pleasure of filming with Dario Bavicchi, who represents the third generation of this Italian family business founded in 1896:
🌱 Why are dill microgreens nutritionally interesting ?
Frankly, what surprised me the first time I delved into the subject was the difference between the mature plant and the young sprout. Dill microgreens are harvested at the cotyledon stage, which is when the seed has just released its reserves and concentrates a particularly interesting nutritional density.
🌱 At what time does the plant concentrate the most nutrients ?
At the microgreens stage, the plant concentrates all the nutrients and vitamins it needs for its own development. Once this stage is surpassed, the plant redirects its energy towards structural growth - leaves, stems, roots - and the concentration of vitamins and antioxidants gradually decreases.
The cultivation durations vary depending on the species, from just a few days to a maximum of two weeks. It is precisely during these very early stages of growth that young shoots concentrate their highest nutritional value, surpassing that of the mature vegetable. Concretely, this nutritional richness is transmitted to your body through the regular consumption of raw sprouts: very small foods with remarkable nutritional density.
The diversity of available varieties - dill, radish, broccoli, arugula, mustard, basil, sunflower... - offers varied flavors and nutritional profiles, perfect for enriching a vibrant daily diet.
- Source of vitamin C. Dill microgreens, like fresh dill in general, naturally contain vitamin C. As a reference, vitamin C contributes to the normal functioning of the immune system and the normal formation of collagen to ensure the normal functioning of the skin, gums, cartilage, and blood vessels.
- Presence of carotenoids and chlorophylls. Like all young green shoots, dill microgreens contain plant pigments - chlorophylls, carotenoids - characteristic of fresh and living foods.
- Nutritional density of microgreens in general. A landmark study from the USDA laboratory (Xiao et al., 2012, Journal of Agricultural and Food Chemistry) compared 25 varieties of microgreens to their mature versions and observed on average vitamin and carotenoid contents 4 to 5 times higher to those of adult plants. A concrete argument in favor of these very small shoots.
- Mineral intake. Dill naturally contains minerals such as potassium, calcium, magnesium, and iron. Potassium contributes to the maintenance of normal blood pressure, iron to the normal formation of red blood cells and hemoglobin, calcium to normal muscle function - as part of a varied and balanced diet and a healthy lifestyle.
Here it is. In my view, the decisive argument is not a particular "superpower," but rather the idea that a spoonful of freshly cut sprouts, added to an already healthy dish, naturally enriches your plate with micronutrients - without any transformation, without cooking, without transport. You harvest, you cut, you consume. This is the very definition of living food.
Note: The consumption of dill in very large quantities is traditionally not recommended during pregnancy. For culinary use (a few sprigs per dish), no specific restrictions are documented.
🌱 To learn more about home-grown sprouts, check out our blog articles:
What is the benefit of sprouting seeds ?
What are the benefits of sprouted seeds ?
- Packaging : available in doypack of 15 g (approximately 1 culture) or 150 g (economic format, approximately 16 to 18 crops)
- DDM : 3 years after the production date
- Origin Italy - Geo Bavicchi line (Perugia, Umbria), a family business specializing in sprouting seeds since 1896, certified organic
- Botanical variety : Anethum graveolens L. (family of Apiaceae)
- Guaranteed germination rate : greater than 95% (each batch tested before commercialization)
- Conservation : away from light, in a cool, dry place
🌱 Packaging quality that matches the quality of the seeds: all our bags are made from materials certified for food contact, resistant to moisture, and indicate the optimal use-by date, weight, and production batch number - for complete traceability. The instructions for use are printed in five languages: Italian, English, French, German, and Spanish.
🌱 Frequently Asked Questions About Dill Microgreens
What is the difference between sprouted seeds and dill microgreens ?
Sprouted seeds are harvested very early (2 to 5 days), at the radicle stage, and are grown in a jar or sprouter with daily rinsing. Microgreens, on the other hand, go further: they are harvested at the cotyledon stage (the first embryonic leaves), between 10 and 14 days for dill, and only the aerial part is consumed, cut with scissors. The cultivation is done on a light substrate - in our case, 100% natural ceramic granules.
How many dill seeds for a tray ?
Count about 8 to 9 grams of seeds for a standard tray of the sprouter. GEO Smart Greens. The 15 g packet allows for 1 cultivation, and the 150 g format provides approximately 16 to 18 cultivations - enough to have fresh dill microgreens continuously for several months.
How long does it take to harvest dill microgreens ?
Specifically, allow 10 to 14 days between sowing and harvesting. Dill is a bit slower than arugula or radish (which are harvested in 6 to 8 days), but the wait is worth it for that distinctive aniseed flavor. Harvest when the shoots reach 5 to 7 cm.
Can dill seeds be grown in an Easygreen Light or Sol sprouter ?
For microgreens, it is not ideal. Easygreen sprouters are perfect for classic sprouts (alfalfa, broccoli, lentils, fenugreek...) that are grown by misting or siphon effect, without a substrate. Microgreens, on the other hand, require cultivation on a substrate with bottom irrigation. This is precisely the function of the sprouter. GEO Smart Greens, designed for this process.
Is the ceramic granule substrate really reusable ?
Yes, it is one of its major advantages. After harvesting, you remove the roots, you rinse the Clear water pellets, and you can start a new crop. The porous structure of the ceramic retains its water absorption capacity over multiple cycles. It's frankly more environmentally friendly than a single-use substrate like peat or coco.
How do I store my dill microgreens after harvest ?
The ideal is to cut them just before serving - this way you benefit from all their freshness and thermolabile vitamins. If you need to store them, place them in the refrigerator in an airtight container between two sheets of paper towel. They last 3 to 4 days, but their flavor is at its peak during the first 24 hours.
How can I incorporate dill microgreens into my daily dishes ?
Some concrete ideas we use at home with Aurélie: on an avocado toast or seed crackers, in a raw cucumber salad with lemon plant-based yogurt, as a finishing touch on a raw zucchini or cucumber soup, on a finely chopped vegetable tartare, in a fresh seaweed salad like wakame or rehydrated dulse, as a garnish for homemade seaweed hummus, or simply in a cold-pressed green juice for an aromatic freshness boost. Always add at the end of preparation, raw, to preserve the aromas and all the richness in vitamins.
🌱 Notes for your first crops:
- Dill loves light but hates direct scorching sunlight. A well-lit kitchen works perfectly.
- The humidity must be constant but never excessive. This is the whole point of bottom watering in the sprouter. GEO Smart Greens : the substrate absorbs just the right amount.
- If you see mold appearing (rare with this system), it is usually a sign of excess water or lack of ventilation. Adjust and it will recover.
Warning: The information presented in this document is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
Update: May 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of ""Seaweed in Everyday Life" (Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
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