Northern and central European markets account for most of the demand for fresh dill, where it is a staple with fish, pickles and sauces and where local production stops for a large part of the year. Hortiberia supplies it from south-eastern Spain as part of a herbs range that also includes parsley, coriander and chives, so buyers can consolidate fresh herbs and vegetables from one origin.
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Dill is available in January, February, March, April, May, July, August, September, October, November and December. June is the only month outside the calendar, so annual programmes are planned around that gap, with the main advantage for European buyers falling in the cold months when their own regions are not harvesting leaf.
The 200 g bunch is the standard format for retail shelf and catering distribution; the 40×30 polystyrene box fits the Euro pallet footprint and protects the leaf in transit. Other bunch weights can be considered against committed volumes.
Dill travels at 3-4 °C. It is a fine leaf, highly sensitive to dehydration, so dispatch is planned with rapid cooling after harvest and loading without temperature breaks up to the customer's warehouse.
The group's growers farm under GLOBALG.A.P. and IFS, in addition to the equivalent standards requested by major retailers. Lot and plot traceability identifies the origin of every box, with plant protection controls and compliance with the maximum residue limits in force in the EU. Labelling is prepared according to the regulations of the destination country.
Hortiberia recommends closing dill programmes well in advance to secure weekly continuity, particularly during the months of highest demand in northern Europe.
The Hortiberia Group brings together the drive and experience of four market leaders from the sector in order to consolidate a project with a great future.