Dill, scientifically known as Anethum graveolens, is an annual herb prized in kitchens across the globe for its distinct, refreshing flavor. This versatile plant offers a dual harvest, providing both the feathery leaves, commonly called dill weed, and the aromatic, flat seeds used as a spice. Successfully cultivating dill requires attention to its specific preferences, but the effort rewards the gardener with a continuous supply of this popular culinary ingredient.
Site Selection and Planting Requirements
Dill requires a location that receives a minimum of six to eight hours of direct sunlight each day to support its tall, often spindly growth habit. Since the plant is particularly susceptible to being blown over, select a spot sheltered from strong winds. It thrives best in well-drained, fertile soil that is slightly acidic, ideally with a pH range between 5.8 and 6.5.
The most successful planting method is direct sowing into the garden bed after the final frost has passed. Dill develops a long, sensitive taproot, making it intolerant of transplanting, which can cause shock and premature bolting. Sow seeds about one-quarter inch deep. For a sustained supply of leaves, sow small batches every two to three weeks until midsummer; this succession planting ensures fresh foliage throughout the growing season and delays flowering.
Ongoing Care and Maintenance
Once the dill seedlings have emerged, thin them to a spacing of 10 to 12 inches. This allows for optimal air circulation and root development, mitigating the risk of fungal issues such as powdery mildew. Consistent soil moisture is important, but the ground should never become waterlogged, which can lead to root rot.
Watering should be deep and infrequent, allowing the topsoil to dry slightly between applications. Dill is inclined to “bolt,” or prematurely produce flower stalks, especially when exposed to prolonged heat or drought. To extend the dill weed harvest, pinch off developing flower buds as they appear, redirecting the plant’s energy into foliage production. Dill is also a host plant for the larval stage of the black swallowtail butterfly, so leave any caterpillars found to feed.
Harvesting Dill Weed and Dill Seed
Harvest dill weed once the plant has established four to five sets of true leaves, typically within six to eight weeks of planting. The flavor peaks just before flowering, when the concentration of volatile oils is highest. To encourage continued growth, snip the outer leaves first, leaving the younger, inner foliage to mature.
Never remove more than one-third of the foliage at any single harvest to avoid stressing the plant. For a supply of dill seed, allow some plants to flower; the small yellow blossoms transform into umbels of seed heads. Seeds are ready when the heads turn brown and the seeds inside are dry and firm.
Harvest the seed heads by cutting the stems just below the umbel and placing the heads upside down inside a paper bag. Leave the bag in a dry, well-ventilated area for one to two weeks, allowing the seeds to naturally fall out as they dry. This method prevents the mature seeds from scattering across the garden.
Storing Dill for Long-Term Use
Dill weed leaves lose much flavor when dried, so freezing is the preferred method for long-term preservation. Chop freshly harvested leaves and pack them tightly into ice cube trays. Cover them with a small amount of water or olive oil and freeze. Once solid, transfer the cubes to an airtight freezer bag for storage; they will retain their fresh flavor for several months.
For drying leaves, spread them on a screen or tie them in small bundles and hang them upside down in a dark, warm, and well-ventilated space until brittle. Dill seeds are more robust but require thorough drying after collection to prevent mold. Once completely dry, clean the seeds of any remaining plant material. Store them in a glass jar with a tight-fitting lid in a cool, dark location, where they maintain potency for up to one year.