Growing Dill
Dill (Anethum graveolens) is a tall, feathery annual herb used for both its fresh leaves (dill weed) and its seeds. It is most closely associated with Scandinavian, Eastern European, and Middle Eastern cooking. The plant grows quickly, attracts beneficial insects, and is one of the host plants for swallowtail butterfly caterpillars.
Planting
Direct-sow dill seeds in spring after the last frost, or in late summer for a fall crop. Dill has a taproot and does not transplant well. Plant seeds 1/4 inch deep in full sun. Thin to 12 inches apart — dill grows 2–4 feet tall and needs room. Succession-plant every 3 weeks for a continuous leaf supply. Standard varieties like 'Mammoth' grow tall and go to seed quickly; compact varieties like 'Bouquet' or 'Fernleaf' stay shorter and produce leaves longer.
Care
Dill is low-maintenance. It prefers full sun and well-drained soil. Water moderately. Tall varieties may need staking in windy sites. Like cilantro, dill bolts in hot weather — once it flowers, leaf production stops, but the flower heads are useful for pickling and the seeds are a valuable spice.
Harvesting
Cut fronds as needed once the plant is 8 inches tall. For dill seed, let the flower heads mature until the seeds turn brown, then cut the heads into a paper bag. Dill leaves are best fresh or frozen — they lose most of their flavor when dried.
Culinary Uses
Fresh dill weed is essential in gravlax, tzatziki, potato salad, cucumber salad, and many fish preparations. Dill seed is used in bread, pickling brines, and spice blends. The flower heads (fresh or dried) are traditionally used in dill pickles.