Growing and Using Herbs, part 2: Dill

Dill (Anethum graveolens), a member of the carrot family, 

and is valued both for its flavorful foliage and for its 

pungent seeds. As annuals, dill plants die each year, 

but their seeds can winter over in the soil to pop up the 

following year. Dill grows well in gardens throughout 

zones 3-10.


When growing from seed, reduce crowding by pulling 

up weak, spindly sprouts to allow 2 to 6 inches of space 

between them. Dill prefers fairly moist soil throughout 

the growing season. Once plants have established good 

root systems, water only when rainfall is sparse if your 

soil is decent and mulched. In thin, poor and unmulched 

soil, dill needs watering a couple of times a week when 

it does not rain. If possible, avoid overhead watering in 

favor of a drip or porous hose system. Spread mulch on 

the soil around the plants when they are about 6 inches 

tall to discourage weeds.Dill is fast-growing enough that 

some of its foliage is mature enough to harvest in only 

eight weeks. Plan to sow crops in succession, three weeks 

apart, for a good supply over the entire growing season. 

Dill does best in full sun (with a bit of afternoon shade 

in the South). While fairly tolerant of poor soil conditions, 

it prefers a sandy or loamy soil that drains well. It is a 

light feeder, so extra fertilizer is not necessary in 

reasonably fertile soil. It’s easiest to sow seeds directly 

into the garden in rows, ¼ to ½ inch deep. Firm soil 

over the seeds and water gently. For a more naturalistic 

planting, scatter the seeds over a patch of ground; cover 

with 1/2 inch of soil, and water. Space plants 8 to 10 

inches apart if harvesting leaves, or 10 to 12 inches apart 

if harvesting seed. If transplanting starts, take great pains 

to avoid disturbing the taproot that has formed. Dill can 

also be grown in containers and the dwarf varieties are 

especially suited for this use.

Harvesting and Storing Dill

Dill leaves taste best picked just before flowers form. 

Start picking the leaves as soon as they are large 

enough to use. Pick early in the morning or in the late 

evening, clipping close to the stem. If you wish to 

harvest dill seed, allow flowers to form then go to seed. 

Cut the seedheads when the majority of seeds have 

formed–about 2 to 3 weeks after the blossoming starts. 

Hang the seed heads upside down in a paper bag. 

The seeds will fall into the bag when they mature and 

dry out. Freshly picked dill leaves will keep for 

several days in the refrigerator if placed in a jar of 

water and covered with plastic. They store for several 

months if layered with pickling salt in a covered jar 

in the refrigerator. When you are ready to use the 

leaves, simply wash them and use them as fresh. 

For longer storage, dry by hanging bunches of stems 

upside down in a dark, dry, airy place until they are 

crumbly. Store them in a tightly sealed jar away from 

light and use within 4 to 6 months. Or use a food 

dehydrator according to instructions. Freeze dill by 

cutting the leaves–long stems and all–into sections 

short enough to fit into plastic bags. Do not chop the 

leaves. Keep in the freezer up to 6 months.