Growing the Dill Herb

Originally from Asia, the annual herb dill, or dill weed, is best known in the Mediterranean region. It grows wild all over Europe and can be grown all over the world. The leaves and seeds are used to season food. The result is a bitter flavor that is most famous for flavoring dill pickles. That is not its only use in food though. It can also be grown as part of a flower garden.

Describing Dill

Dill is a tall, single stem plant. The heights if the different types mostly range from 2 to 3 feet. The leaves branch off the stem in small, feathery tufts of green. At the top of the stem develops a cluster of flowers, rather like Queen Anne’s lace, only in yellow. When the flowers fade, the seeds develop. The seeds are collected for cooking as well as growing new dill plants. The leaves are also collected for cooking; the younger leaves having the best flavor while the older leaves have garnered the name dill weed.

Growing Conditions for Dill

Dill can be grown in most any conditions, though it prefers well drained soil and full sun. For the best growth, plant dill seeds or seedlings in well tilled, slightly acidic soil with a mix of organics. Dill goes through nutrients quickly, so provide an all purpose fertilizer twice a season for the best yield.

Avoid pesticides if the dill is to be harvested as a seasoning.

Growing Dill from Seeds

Dill seeds should be sown in the early spring. Choose a weeded plot of land and sprinkle the seeds over the soil. Cover the seeds with a light layer of soil, no more than ¼ inch. Water immediately and keep the soil moist until the seedlings emerge.

You can also spread the seeds in the fall, letting them germinate naturally when the weather turns warm. However, spring planting is considered more successful.

When the seedlings sprout, thin the plants so each remaining has space to grow. A good spacing is 9 to 12 inches in every direction.

Harvesting Dill Leaves

The leaves can be harvested any time after the plants reach mature growth. Young leaves are said to taste better, but both young and old leaves can be harvested. Cut leaves from the stem with sharp, clean scissors. For continued harvests through the season, don’t harvest more than 1/3 of the leaves at a time. If more than that is cut, the plant may be damaged. The leaves can be used fresh or saved for later use by drying or freezing. Freeze the leaves in a plastic bag or packed in an ice cube tray with fresh water.

Harvesting Dill Seeds

When the dill flowers have faded, the top of the plant will turn brown as the seeds develop. To harvest the seeds, cut the whole flower head off the plant. The flower head can be placed on a drying tray or hang to dry. Either way, place something below to collect any seeds that fall. When the flower head is dry, shake it sharply to remove any seeds still clinging to it. Store the seeds in a muslin bag in a cool, dry place. These seeds can be used for cooking or for growing more dill. The seeds must be planted within three years.

Growing dill in a garden is a beautiful addition, as well as a handy herb for cooking. Use it to spice up salads, season fish, and flavor oils and vinegars. With dill growing in the garden there will always be a plentiful supply for every need.