VeggieHarvest

Dill is an annual or perennial warm-season herb, very sensitive to light freezes and frost. In the garden, if allowed to go to seed without complete harvest, it will reseed itself and grow as a perennial. As a seed, its used primarily for pickling (dill pickles). Seeds can also be ground or used whole to flavor meats, fish, eggs, cheese and vegetable dishes Fresh leaves used in salads, soups, fish, eggs, and potatoes or as a garnish.

You can also make a marvelous leek and potato soup seasoned with dill. Dill is very good with fish or potatoes, and you can use it for garnish if you run out of (or bored with)parsley.

Where to Grow

Dill, like most herbs, can be grown pretty much anywhere, and can withstand both heat and cool weather. Dill will tolerate partial shade; in light shade the plants won't get as bushy as in full sun, so they can be closer together. It can also be grown in the greenhouse if you provide a container large enough for its roots a, at least 6-8 inches in diameter, and pot in in rich soil.

Soil

Poor, sandy soil is an advantage when you're growing dill — the herb will have stronger flavor — but the soil must drain well.

Planting

When
Grow it from seed sown in the spring or fall. Plant the seeds two or three weeks before your average date of last frost in rows two to three feet apart; they germinate quickly. If dill is not planted early enough, seed may not develop until the beginning of the second year. Once established, dill will seed itself and return year after year. .

How
When the seedlings are growing well, thin them to 12 inches apart. You can also thin dill to form a clump or mass rather than a row. Make sure you know where you want the plants, because dill has a relatively long taproot and is not easy to transplant, so don't attempt to transplant once it grows beyond the seedling stage. Dill is short-lived, so make successive sowings to provide a continuous harvest.

Culture

Dill is quite easy to grow, and takes minimal amount of attention. It doesn't need too much water and seems to do better if it's kept on the dry side. Fertilizing is unnecessary for dill. The only concern is support for the stems if the plant is not located in a protected spot. If exposed to any sort of wind the tall and fine stems should be staked to keep the stalks upright.

How it grows

Dill, a member of the parsley family, is a biennial grown as an annual with a taproot similar to a carrot. It grows 2-4 feet tall. Dill has finely cut leaves and numerous deep yellow flowers comprise a flat head with compound umbels small. It has a delicate soft feathery look and makes an attractive background for flowers or vegetables. Plants are self seeding. The seeds scatter as soon as they are ripe and should be picked and dried immediately for winter use.

Harvest

Time from planting to harvest is 70 days for foliage, 90 days for seeds. To harvest, snip off the leaves or young flower heads for use in soups or salads. For pickling, cut whole stalks when the plant is more mature. Gather the mature seeds for planting (although the dill will do its own planting without your help if you leave it alone) or for drying. Dill seeds can be sprouted if they are allowed to dry naturally; store the dried seeds in an airtight jar. Crumble the dried leaves, and store them the same way. For the best flavor, snip the weed with scissors rather than mincing it with a knife.

Pests

Dill, like most herbs, is a good choice for the organic gardener. It's a member of the parsley family, so you may encounter a parsley caterpillar; hand-pick it off the plant.

Disease

Dill has no notable problems with diseases.