Dill is a fast-growing herb that prefers cool weather. It grows quickly and is most productive when planted in succession.
Overview
Dill (Anethum graveolens) is an annual herb with feathery leaves and a deep taproot. Both leaves and seeds are used in cooking.
Primary uses
Fresh cooking
Pickling
Freezing and freeze-drying
Common Dill Varieties
Bouquet dill
Traditional variety for leaves and seeds
Fernleaf dill
Compact and container-friendly
Mammoth dill
Large plants; best for seeds
Growing Conditions
Sun
Full sun
Soil
Well-drained, moderate fertility
Water
Even moisture; avoid drought stress
Temperature
Cool-season herb; bolts in heat
How to Plant (Including Companion Planting)
Direct seed for best results
When to plant
Early spring; repeat every few weeks
Spacing
10 to 12 inches
Containers vs ground
Works in deep containers
Companion planting
Cucumbers
Lettuce
Onions
Avoid planting near carrots or fennel
Grow Guide Resources
Dill seeds
Containers or garden beds
Garden scissors
Hand trowel
Watering can
Plant markers
Ongoing Care (Including Fertilizer)
Keep soil evenly moist
Harvest often to delay flowering
Provide light support for tall plants
Fertilizing rarely needed
Pests & Problems
Aphids
Caterpillars
Also attracts beneficial insects
Harvesting Dill
Leaf harvest
At 6–8 inches
Seed harvest
Allow flowers to mature and dry
Using & Preserving Dill
Fresh use
Freezing for short-term use
Freeze-drying for pantry storage
How to Preserve Herbs
How to Store Freeze Dried Herbs
Recipe: Tzatziki Sauce – Coming Soon
Gardener’s Notes
Plant small amounts regularly. Dill produces best when grown in repeated cycles rather than a single planting.
