Dill (Anethum graveolens) is a delicate, aromatic herb cherished by home gardeners for its fresh flavor and pleasing fragrance. Its feathery foliage offers a distinct, slightly tangy taste that enhances a variety of dishes, from seafood to pickles. Growing baby dill provides a continuous supply of this culinary staple. Its relatively straightforward cultivation makes it a rewarding choice for both novice and experienced gardeners.
Starting Your Baby Dill
Dill can be started from seed or by transplanting young seedlings, though direct sowing is often preferred due to dill’s sensitive taproot. If opting for transplants, select very young plants, ideally around four weeks old, to minimize root disturbance. For direct sowing, plant seeds about 1/4 to 1/2 inch deep in well-drained soil, covering them lightly. Space seeds 1 to 2 inches apart in rows, with rows about 1 foot apart, or sow more densely and thin later.
Dill thrives in well-drained, loose soil that is rich in organic matter. A slightly acidic to neutral pH, ideally between 6.0 and 7.0, provides optimal growing conditions. After planting, water the area thoroughly to help settle the soil around the seeds or seedlings. Consistent moisture is important during this initial germination phase.
Caring for Young Dill
Young dill plants require consistent sunlight to flourish, ideally receiving at least six to eight hours of direct sun exposure daily. While dill can tolerate some partial shade, ample sunlight promotes robust growth and enhances the plant’s aromatic qualities. Protecting the plants from strong winds is also beneficial, as their tall, hollow stems can be prone to blowing over.
Consistent moisture is important for dill, but the soil should never become waterlogged. Water the plants freely, allowing the top inch of soil to dry out slightly between waterings. Overly dry conditions can trigger premature bolting, where the plant goes to seed prematurely. Dill prefers moderate temperatures, with an optimal range between 60°F and 75°F (15°C and 24°C), though it can tolerate temperatures as low as 25°F.
Dill is not a heavy feeder, so excessive fertilization is generally unnecessary. If your soil is already rich in organic matter, additional fertilizer may not be needed. If fertilization is desired, a light application of a balanced liquid fertilizer at half strength every four to six weeks can be beneficial, especially for container-grown plants. However, over-fertilizing can sometimes reduce the herb’s flavor.
Troubleshooting Common Problems
Young dill plants can sometimes encounter issues, including common pests. Aphids are tiny, soft-bodied insects that feed on plant sap, causing leaves to yellow and curl. A strong spray of water can dislodge them, or insecticidal soap can be applied for more significant infestations. Dill plants can also attract parsley worms, which are the larval stage of the black swallowtail butterfly. These caterpillars feed on dill leaves, but they are typically not numerous enough to cause severe damage and can be hand-picked and relocated.
Fungal diseases can also affect dill, particularly damping-off in seedlings. This condition causes young stems to rot at the soil line, leading to seedling collapse. Ensuring good air circulation, avoiding overwatering, and using sterile seed-starting mix can help prevent damping-off. Powdery mildew, appearing as a white, powdery growth on leaves, can occur in humid conditions. Proper plant spacing to improve air circulation can help mitigate this issue.
Premature bolting, where dill plants produce flowers and seeds too early, is often triggered by stress factors like high temperatures, inconsistent watering, or overcrowding. When dill bolts, its energy shifts from leaf production to flowering, resulting in fewer and less flavorful leaves. To delay bolting, ensure consistent moisture, provide afternoon shade during hot weather, and avoid disturbing the roots. Regular harvesting can also encourage continued leaf production.
Harvesting Tender Dill
Harvesting dill when it is young and tender ensures the best flavor and encourages bushier growth. You can begin harvesting dill leaves when the plants are approximately 6 to 8 inches tall, typically around 3 to 4 weeks after germination. At this stage, the plant should have at least four to five healthy leaves.
To harvest, use sharp scissors or pinch off the outer leaves near the base of the stem where they meet the main plant. Avoid removing more than one-third of the plant at any one time to allow for continuous production and healthy regrowth. Regular harvesting stimulates the plant to produce more foliage, delaying the natural inclination to flower and set seed. This practice helps maintain a steady supply of fresh, tender dill throughout the growing season.