Bouquet - Organic Dill Seeds

Direct sow dill in early spring once the soil can be worked. Dill grows best in cool to mild weather, though it can continue into summer when moisture is steady and plants are not overcrowded.

For a longer leaf harvest, sow small batches every two to three weeks through spring and again in late summer for fall use. In mild climates, dill may also be fall sown for cool-season growth.

Sow seeds about ¼ inch deep in prepared garden soil. Keep the seedbed evenly moist until germination, which usually takes one to two weeks.

Dill develops a taproot and is best direct sown where it will grow. Thin seedlings to about 8–12 inches apart for full-sized plants. For leaf harvest, plants can be spaced a little closer and harvested young. Dill can grow in containers, but taller varieties need a deep pot and protection from strong wind.

Choose a site with full sun and well-drained soil. Dill grows well in average garden soil and does not need heavy feeding. Overly rich conditions can produce soft growth and weaker stems.

Water regularly while plants are young and during dry spells. Once established, dill is fairly easygoing, though steady moisture gives better leaf quality and fuller seed heads. Keep the bed weeded early, since young dill plants are delicate.

Dill is a useful companion-style herb near vegetables because its small umbrella-shaped flowers attract bees, hoverflies, parasitic wasps, lady beetles, and other beneficial insects. Plant it near cucumbers, brassicas, lettuce, onions, and other garden crops where its flowers can support pollinators and natural pest balance.

Tall dill can lean or bend in wind and heavy rain. Plant in a sheltered spot, grow in small groups, or provide light support if needed. Let some plants flower if you want seed or beneficial insect habitat.

Harvest dill leaves once plants are large enough to spare a few fronds. Cut small stems as needed, preferably in the cool part of the day when the fragrance is strongest.

For flowers, cut umbels when they are fully open and fresh. For seed, allow flower heads to mature until the seeds turn tan and become dry and aromatic. Cut the heads before heavy shattering, then finish drying them upside down in a paper bag or on a screen in a warm, airy place.

Dill leaves provide vitamin C, vitamin A, manganese, and aromatic plant compounds. Dill seed contains essential oils that give it a warm, sharp, slightly citrusy flavor.

Use fresh dill leaves with cucumbers, potatoes, eggs, fish, yogurt sauces, salads, soups, beans, and roasted vegetables. Use the flowers and seed in pickles, vinegars, spice blends, breads, and preserved foods. The flavor is strongest when leaves are used fresh or dried gently away from heat and sunlight.

Dill is generally low trouble, though aphids, caterpillars, slugs, and leaf-feeding insects may appear. Black swallowtail caterpillars may also feed on dill leaves; many gardeners choose to leave some plants for them.

The flowers help attract beneficial insects that may feed on or parasitize common garden pests. Good spacing, airflow, and soil-level watering help reduce leaf spots, mildew, and stem problems. Avoid overcrowding, especially in damp weather, and remove declining plants once they have finished flowering or setting seed.

Dill is an annual herb that flowers and sets seed in one season. It is insect-pollinated and can cross with other dill varieties flowering nearby, so grow only one variety for seed or provide isolation if maintaining a variety true to type.

Select healthy plants with strong fragrance, good leaf production, and full seed heads. Allow umbels to mature until seeds turn tan and dry, but harvest before too many seeds drop.

Cut seed heads on a dry day and finish drying them under cover. Rub or thresh the heads to release the seed, remove chaff, and store fully dry seed in a labeled container in a cool, dark place.

• Direct sow dill where it will grow.
• Sow small batches for a longer leaf harvest.
• Let some plants flower for pollinators and seed.
• Shelter tall plants from strong wind.
• Harvest seed heads before they shatter.