Overview
Dill is a herb that grows tall stalks of feather foliage. Both the leafy greens and seeds of dill are used to flavor, fish, potatoes and pickles.
Conditions
For soil, use a potting mix that’s tailored for vegetables and herbs. The soil temperature should be between 60 and 70ºF (15 and 21°C) for the best germination results. Make sure to shelter dill from strong winds, as it can be blown over easily. For the best quality leaves, provide full sun (6 or more hours of direct sunlight) and consistent moisture (don’t let the topsoil become dry to the touch).
Planting
Use our grow calendar tool to find specific dates for your region! Seeds germinate in 10-21 days. Successive sowings can be done every three weeks to harvest fresh greens continuously.
Plant seeds outdoors in spring as soon as the soil has thawed and crumbles. Plant seeds 1/4" deep, 2 seeds per inch. A 12" final spacing produces healthy, full plants.
Dill can be started inside in individual containers or cell trays and transplanted outdoors. Sow 3-5 seeds per pot and thin to 1-2 plants each. Transplant to garden using 12" spacing in rows at least 12" apart.
Pests and Disease
Leaf spot and occasionally a few other types of fungal leaf and root diseases affect dill.
Harvest
As soon as the plant has four to five leaves, you can start harvesting. Harvest older leaves first. Pinch off the leaves or cut them off with scissors. If you have a lot of plants, you can take entire stalks. After harvesting the leafy greens, allow the plants to flower to attract beneficial insects.
