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Dill Hydro Herb Kit

£19.50
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Description

Products designed with the environment in mind

Self-grow Hydro Herb kits are ready to grow indoors, hydroponically without he need for soil. Herbs take six weeks to mature and can last for years there after..

Every component of the kit is either recycled and recyclable or entirely biodegradable, really designed with the environment in mind — ideal for the current times..

The wine bottles that form the largest part of the kit are reused locally minimising any carbon production from melting the glass down or transport. We use capillary matting that is recycled and the plastic bottles in the kits are also made from recycled plastic that may itself be recycled..

The Jiffy Pellets are made of coir (ground coconut husk) rather than peat, therefore not contributing to the reduction of peat bogs. The cork lid/place mat comes from renewable sources in Europe as do the natural rubber bands. Terracotta pebbles used in the kit along with the cork and natural rubber band are all biodegradable.

Hydro Herbs genuinely have done all they can to ensure the manufacture of their kits have as little environmental impact as is possible..

In The Kit

Every kit contains all you need to your chosen herb. We use a recycled wine bottle to construct the body of the system, all edges are ground by hand so there’s no need to worry about sharp corners left over from cutting the bottle. Watering the kits could not be simpler just keep an eye on the water line (clearly visible) and top up when needed, every couple of weeks. Each kit contains enough organic hydroponic fluid for you to be able to grow your herbs for approximately two years. The kits also come with spare parts so that if your horticultural skills require a little honing there’s a second chance waiting.

About Dill

Dill is usually seen as an annual herb when grown outside although indoors it can like coriander grow all year round. It reaches around 40cm in height but it’s light weight means it is happy in it Hydro-herb kit base and there should be no risk of it tipping over.

The fern like leaves offer an aromatic flavouring that goes very well with fish dishes, one such simple use is as an addition to tartar sauce further bringing out the taste of the fish.  Using dill as an addition to soups and pickles is another very popular activity in Eastern European areas as is its use in borscht.  As with most herbs its flavour wains rapidly after picking although freezing does help keep its flavour better than other storage methods.

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