Dill flowers attract an abundance of beneficial pollinators, especially black swallowtail butterflies and lacewings. Dill blooms look beautiful and delicate in flower bouquets, too!
Enjoy the citrusy flavor of dill snipped on salads, tucked in sandwiches, or baked with eggs. The trademark subtle sweetness means it works particularly well with garlic and mint, and it's sometimes used as a substitute for parsley.
Dill does not like to be transplanted, so direct sow in the garden, a raised bed, or container any time after the final frost to one month before first frost in fall. Sow the flat brown seeds across the planting area and cover lightly with soil. Seeds need sunlight to germinate. Water daily with a light water setting.
Sow more dill seeds every few weeks for a fresh, vigorous supply of leaves all season long!
Using a pair of scissors, snip the stems of the leaves right where they meet the growth point on the main stem. You can do this by hand as well by pinching the stems off, especially if the plant’s stems are young and tender.
Allow dill to flower and go to seed in the garden. Wait until seeds turn from green to brown in color. The umbels (flowers) will start to turn inwards, toward each other, so the seeds are in little clumps. This is a good time for harvesting! Use a pair of scissors to snip the flower stalk a few inches from the base of the flower. Place dry stalks upside down in a paper bag to dry for one to two weeks. Shake to release seeds, clean off chaff, and store in a cool, dry place for up to five years.