Dill Seeds

Fill chosen containers (should be with 4 – 6 inch (10 – 15 cm) of space and a depth of about 8 inches (20 cm)) pre-moistened potting soil, tamping it down slightly to remove any large air pockets. This prevents the potting soil from settling over time. Scatter seeds across the top of the potting soil and then cover with a small amount of potting soil, or sow them directly into the soil no more than ¼ inch (1 cm) deep. Keep the potting soil slightly damp by misting it with a spray bottle and place in a location where the container won’t be disturbed until the seeds germinate. After plants germinate and reach a couple of inches (5 cm) tall, thin seedlings to 9-12 inches (22 – 30 cm) apart. Each dill plant produces a substantial amount of leaves and seeds;

Dill is both an herb and a spice. The feathery leaves are harvested to use as an herb. The small hard, dried seeds are used as a spice. The feathery green leaves are often called dill weed. Dill weed is used to flavor many dishes. Dill is a bushy plant with feathery foliage that grows 2 to 4 feet (30 – 60 cm) tall and half as wide; each plant grows a single hollow stem with umbrella-shaped flower heads. Plant dill in full sun; dill will tolerate light shade but will not grow as bushy. Dill grows best in well-drained soil rich in organic matter. Add aged compost to the planting bed in advance of planting. Dill prefers a soil pH of 5.5 to 6.7. Dill seed can be started indoors 4 to 6 weeks before transplanting to the garden. Seedlings form taproots that transplant poorly so dill is most easily started and grown in place. Sow dill in the garden after the danger of frost has passed. Sow seed in rows or 5 inch (12cm) bands. Dill will reseed itself readily so plant where you can allow it to grow for several years. Direct sow seed in shallow trenches ¼ to ½ inch (0,5 – 1 cm) deep; thin successful seedlings from 8 to 12 inches (20 – 30 cm) apart. Dill should sprout in 10-14 days. Once the seeds have started to sprout, do not replant the dill plants. When grown indoors, dill plants prefer temperatures on the cool side. Locate the pot so the dill receives 5-6 hours of direct sun each day. Dill thrives in full sunlight. Place the plant in a south-facing window, or on a porch or patio that receives full sun for several hours a day. Water the dill plants at the soil level twice per week. If the soil feels dry, water the plant until water runs into the dish beneath the pot or planter. Water by pouring the water directly onto the soil from a height of 2 3 inches (5 – 7 cm). Dill has a buttery green flavor with a hint of citrus; seeds are strong-flavored, slightly bitter-tasting similar to caraway. Use fresh dill leaves in salads and as garnishes. Use leaves to flavor vinegar and pickles. Fresh dill leaves lose their fragrance when heated so add them at the very end of cooking. Dried leaves are known as dillweed. Leaves will keep in the crisper for a couple of days folded into a damp paper towel and placed in a plastic bag. To harvest and dry seeds, collect flower heads before the seeds fully dry, shatter, and fall to the ground. Hang flower heads upside down in a paper bag to dry. Dry seed will fall into the bag. Seeds are ripe a few weeks after the flowers bloom. Fresh leaves can be frozen. Freeze leaves chopped or whole. Dried leaves can be stored in an airtight container. Dried dill seed will keep in an airtight container.

Herb Seeds

Vegetable Seeds