Dill grows tall and produces lots of aromatic leaves. The umbels of yellow flowers attract numerous beneficial insects to the garden.
Season & Zone
Season: Warm season
Exposure: Full sun
Direct sow May to August, or sow in June, when cucumbers are transplanted, to coincide maturity for pickling. Dill tends to bolt if transplanted, so it is best direct sown. Stagger your harvest by sowing every 2-3 weeks for a constant supply of fresh leaves. Optimal soil temperature for germination: 15-21°C (60-70°F). Seeds should germinate in 10-21 days.
Dill seeds need some light to germinate. Sow seeds no more than 5mm (¼") deep in rows 45cm (18") apart. Thin the plants to stand at least 15cm (6") apart.
Ideal pH: 5.0-7.0. Grow in moderately rich soil in full sun. Water and feed regularly, and stop any overhead watering once plants are 60cm (24") tall to prevent issues with mildew forming on the leaves.
Begin harvesting the tasty leaves once plants reach 15cm (6") tall. About 12 weeks after sprouting the seed heads begin to form. When the first seeds have turned brown, cut the whole head and hang it upside down for the drying seeds to fall out into trays or paper bags. Dill leaf loses most of its flavour when dried, so freeze it in ice cube trays filled with water for use all winter.
Usual seed life: 3 years.