Valued for its fragrant ferny leaves and aromatic seeds, dill (Anethum graveolens) is an annual plant native to Asia that has naturalized to Mediterranean countries and southern Russia. It is grown in many parts of the world as an herb. A vigorous grower, seedlings become a 3- to 5-feet-tall plant during a season. Grow dill in U.S. Department of Agriculture plant hardiness zones 3 through 11 during frost-free seasons.
Dill is in the carrot family along with plants like fennel and parsley. The thread-like, blue-green, finely-divided leaves are often called dill weed. Lacy flat yellow flower heads can reach 10 inches wide and contain many tiny, fragrant, yellow-green flowers in summer. Flat brown seeds follow the flowers. Harvest seedheads two to three weeks after bloom has ended. Cut off the seedheads and place them upside down in paper sacks. Dill reseeds freely, volunteering year after year. Plants bolt, which means they flower quickly, during hot, dry weather. Plants die after seed production. The first frost kills the plants.
Different varieties of dill are available. "Dukat," also known as "Tetra," has dense abundant foliage and is a good choice if you want mostly dill weed. "Superdukat" grows 2 feet tall, has good flavor and resists bolting. For a dwarf variety reaching 18 to 24 inches tall choose "Fernleaf," which is also slow to bolt. "Bouquet" is recommended for seed production and cut flowers since it flowers early and freely. A variety which yields both dill weed and seeds is "Long Island Mammoth." "Hercules" flowers a little later than other cultivars.
Direct-sow dill seeds into the garden two to three weeks before the last frost date, since taproots don't like to be disturbed with transplanting. Seeds need light to germinate. Locate dill in full sun. Make subsequent sowings two weeks apart until early summer for a continuous supply of fresh dill weed as plants mature, set seed and die. Sow seeds again in September in USDA zone 8. Grow dill in the winter in USDA zones 9 through 11, and in the summer in USDA zones 3 through 7. The plants appreciate moist but well-drained soil conditions. To prolong leaf production, clip off the flower heads. You may have to stake taller varieties.
Fresh dill weed has the best flavor when picked just as the flowers begin to open. It is best used fresh; the second best taste comes from frozen leaves. You can also dry the leaves. Dill leaves and seeds flavor salads, fish dishes, sauerkraut, vegetable dishes, vinegars, breads, and soups such as borscht. In the garden, use it as a barrier planting or as a backdrop for shorter plants. Add dill to wildlife gardens, since the flowers attract a wide variety of pollinating insects and the plant is often host to caterpillars of the black swallowtail butterfly (Papilio polyxenes).
Both Lizz Shepherd in "The Complete Guide to Growing Vegetables, Flowers, Fruits, and Herbs in Containers" and Pam Dawling in "Sustainable Market Farming" cite 25 degrees Fahrenheit as the killing temperature for dill. Varieties don't seem to differ in cold-hardiness.
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- The Complete Guide to Growing Vegetables, Flowers, Fruits, and Herbs from Containers; Lizz Shepherd
- Sustainable Market Farming; Pam Dawling
- Tom Brakefield/Stockbyte/Getty Images