1.Sowing & Germination

Dill has a long, delicate taproot that dislikes being disturbed. For this reason, it is one of the few herbs that should almost always be sown directly into its final home.

• →When to Plant: Direct sow outdoors 1–2 weeks before the last spring frost. Dill loves the cool weather of spring and early summer.
• →Sowing Method: Direct Sow. If planting in a container, ensure it is at least 12 inches deep to accommodate the taproot.
• →Sowing Depth: 1/4 inch deep.
• →Spacing: Sow seeds 1 inch apart. Thin seedlings to 12–18 inches apart. Because Mammoth Dill grows so tall, it needs space for airflow to keep the stems strong.
• →Succession Planting: Dill grows fast and "bolts" (flowers) quickly. To have fresh leaves all summer, sow a new batch every 2–3 weeks until the heat of mid-summer.
• →Germination Time: 7–14 days.

2.Growing & Care

• →Watering: Keep the soil consistently moist while the plants are young. Once established, they can handle slightly drier conditions, but they will flower sooner if they become water-stressed.
• →Weeding: Keep the area weed-free while the seedlings are small and "feathery," as they can easily be smothered by faster-growing weeds.The "Butterfly" Factor: Dill is a primary host plant for the Black Swallowtail Butterfly. If you see bright green-and-black striped caterpillars eating your dill, don't spray them! They will soon turn into beautiful butterflies. Plant extra dill so there is enough for both you and the caterpillars.

3.Harvest

• →Days to Maturity: 40–50 Days (Leaves); 90 Days (Seeds).
• →Fresh Leaves (Dill Weed): You can begin snipping the feathery leaves as soon as the plant is 6 inches tall. The flavor is best right before the flowers open.
• →Flower Heads: Harvest the large yellow flower heads just as they open for use in "dill pickle" jars.
• →Dill Seeds: If you want the seeds, let the flowers fade and turn into flat, brown seeds. Place a paper bag over the seed head and cut the stem; the seeds will fall into the bag as they dry.

4.In the Kitchen

• →Storage (Fresh): Store fresh dill stems in a glass of water in the fridge. It is very delicate and best used within 2–4 days.
• →Preserving: Dill leaves lose much of their flavor when dried. For the best taste, freeze the leaves in water or oil in ice cube trays.
• →Culinary Use: The leaves are perfect for fish, potato salads, and yogurt dips. The seeds are much more pungent and are used in breads, soups, and of course, the classic "Dill Pickle" brine.