Dill is probably one of the most common herbs. It has a distinct flavor and pairs perfectly with so many things. I try to have fresh dill, in both leaf and bloom form, in the garden most of the spring/summer/fall. Flower/seed heads as well as leaves can be used for delicious pickles. The ferny foliage makes a wonderful vegetable dip as well. Not only is dill a tasty treat, it’s a stunner in the garden as well. Much loved by bees, butterflies, and other pollinators, I always make sure to have extra in the garden for them.
DAYS TO MATURITY
40-45 to leaf harvest; 85-105
DAYS TO GERMINATION:
Successive sowings can be done every three weeks to harvest fresh greens continuously.
Direct seed (recommended): Sow in spring as soon as the soil can be worked. Plant seeds 1/8- 1/4″ deep, 2 seeds per inch. Thinning is not necessary, but a 4″ final spacing produces healthy, full plants.
Transplant: Dill can be started inside in individual pots or cells. Sow 3-5 seeds per cell and thin to 1-2 plants each. Transplant to garden using 4″ spacing in rows at least 12″ apart.
Prefers a rich, light soil, but will grow in most soils