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Dill (Anethum Graveolens) grow a tall 3 to 5' plant with feathery aromatic foliage. Seeds and young branches are famous for flavoring dill pickles. Delicate leaves are used as a seasoning for a variety of culinary uses.
This herb is super easy to grow and has many benefits. Fresh dill is an essential ingredient for making tzatziki sauce, salad dressings, seasoning salmon and other fish, pickled cucumbers, and vegetables dishes.
Select sunny, protected location with well-drained soils. Sow after last frost. Does not transplant well. Can be grown indoors if harvested young. Cut and use leaves at any time. Seed can be collected if desired.
Dill Seeds Growing Details | |
---|---|
Botanical Name | Anethum Graveolens |
Plant Spacing | 10” |
Planting Depth | 1/4” |
Spread | 2-3’ |
Height | 3-5’ |
Germination Temp | 65-70 |
Light Required | Full Sun |
Life Cycle | Annual |
Days to Germination | 10-20 |
Days to Maturity | 40-60 |
Planting Zone | 2-11 |
Flower Form | Yellow Open Umbel |
Yield | High |
Growth Rate | Fast |
Growing Season | Spring - Fall |
Harvest Season | Spring - Fall |
Yes, Dill seeds can be eaten fresh.
Dill seeds are great whole or crushed. They add a pungent and sour flavor to the dishes they are used in. These seeds can be fried, toasted, or used in breads and broths. Dill seeds are often said to taste similar to caraway seeds with a lighter flavor.
While the dill plant itself will die off each year, its seeds will survive over winter and sprout new plants the following spring. However, your dill can grow year round by growing the plant in a container and bringing it indoors during the cold season.
Dill is a very quick re-seeder, and in some areas can be considered invasive.
When dill flowers go to seed, the wind will blow the dill seed all over, causing potentially unwanted dill to sprout. Some ways to help minimize unwanted spread of dill are deadheading the seed heads and heavily mulching the surrounding area.
Allow seed to ripen on the plant and turn to a brown color. Clip the seed heads into a paper bag to dry for about a week. Separate the seeds from the chaff. If the seeds are fully dry, store them in a cool, dry place to be planted during another season.