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Dill

Dill

(Anethum graveolens). Other common names include: Dillweed, Dilly, Lao coriander and Peucedanum
graveolens.

Dill is a culinary herb that has a distinctive flavor that’s a cross between celery and fennel. Native to
Europe and Asia, dill plays a big role in seasoning pickled foods meant to be canned and stored for winter. Beyond that, both the leaves, stems and seeds are used to season a variety of dishes. Dill is an annual that will grow to between 2 and 4 feet tall, depending on conditions and the variety.
Introduction
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Description

Optimal Time/Temperature for Germination:
Dill is a cool weather plant and It will germinate best at soil temperatures between 60 and 70 degrees Fahrenheit (15 to 21 Celsius). Seedlings will appear in 10 to 14 days, and so it can be planted very close to the last frost date in your region. It has a long taproot and this means it does not like to be transplanted. Germinate the seeds in the pot or soil you wish to have the plant grow to maturity. Plant your dill in a spot that gets full sunlight for at least six to eight hours a day. If you live in an especially hot climate during the summer, a bit of afternoon shade is fine and appreciated. It will grow in USDA zones 2 to 11 and is considered a self-seeding plant which means if allowed to mature and go to seed, you do not need to replant it year after year. This has earned it the nickname of ‘dillweed’ since it spreads quite easily.
Optimal Soil Conditions:
Dill plants prefer soil that is rich, loose, and well-draining. Dill is not particular about its soil pH but thrives best in a slightly acidic blend.
Seed Planting Depth, Spacing and Procedure:
Plant the seeds about 1/4 inch deep, spacing them out about 6 to 8 inches from one another. You will probably need to thin your plants to 1 per 12 inches as they grow, around the time they reach about 6 inches high. Additionally, dill responds well to pinching out the center growing tip—it will make for a bushier plant, so pinch and use your dill often. This is a similar process to pruning basil and pepper plants.
Best Companion Plants and Plants that Hinder:
Pests such as cabbage worms and cabbage loopers that plague brassicas are repelled by dill, so it’s a good idea to put this herb near vegetables in that group, which includes brussels sprouts, cabbage, broccoli, collards, and kohlrabi. Young dill repels the dreaded tomato hornworm, and is said to improve the growth of tomatoes. On the other hand, however, once the herb matures, it can actually impede the growth of tomato plants. The solution if you want to plant dill with tomatoes is to harvest the dill completely before the dill matures (flowers). In general dill should not be grown near fennel, caraway, celery, and carrots. Fennel can potentially crosspollinate with dill, producing a bitter-tasting hybrid. Mature dill can stunt the growth of nearby carrots. It also should not be planted near peppers, eggplant, potatoes, or lavender.

Growing Instructions

Crop Maintenance

Moisture Requirements & Solutions:
Keep your dill plant consistently moist at all times, without allowing the soil to become boggy or soaked.
Weeding Needs & Solutions:
The soil should never be allowed to dry out completely between waterings, as that can cause the plant to prematurely bolt to seed.
Feeding Needs/Optimal Natural Fertilizers:
If your garden soil is rich in organic matter, your dill should require no additional fertilizer.
Pests, Diseases & Solutions:
Dill is virtually problem-free. In fact, it attracts a wide variety of beneficial insects to your garden— lacewings and syrphid flies will feed on the plant’s pollen and lay their eggs nearby, and the larvae, in turn, feed on aphids, which can cause problems for many plants.
When to Harvest/Number of days to maturity:
In approximately 70 days you can harvest the leaves and foliage. In about 90 days the plant will mature fully and you can harvest the seeds
How to Harvest:
To harvest, snip off the leaves or young flower heads for use in soups or salads. For pickling, cut whole stalks when the plant is more mature. Gather the mature seeds for planting (although the dill will do its own planting without your help if you leave it alone) or for drying. If the center of the plant is pruned, the dill will become bushier (more stems and leaves). If you leave the center stem to grow, dill will go to seed faster. For seed harvesting, snip the top flower after the seeds have formed and begin to dry.
Optimal Storage temperature and conditions:
It is quite perishable in fresh form. Freshly cut dill will last a few days (2 to 7) in the refrigerator. If kept as a whole stem and placed in water (like a cut flower) in the fridge it may last longer (a couple of weeks).
Optimal Preserving Procedures:
Drying and freezing are the best options for dill. For drying, take the cut stems and hang them upside down in a cool, dark and dry location for up to a week or more to dry them (or use a food dehydrator). Once dry, the leaves can be crumbled off the stems and stored for many months. For freezing, take the cut stems and place them in the freezer for a few hours. Transfer the frozen stems to an air-tight container and keep in the freezer. Alternately, you can add chopped fresh dill to butter or oil and store that in the freezer until needed. The last option is to store fresh dill in vinegar to preserve some of its flavor.
Seed Saving:
Once the flower has matured and the seeds are dried out, cut off the complete flower and hang it upside down in a cool, dark and dry location. Once it is completely dry, you can shake the flower head inside a paper bag or large bowl and harvest the seeds. Then you can use the seeds for cooking or for storage and re-planting. Dill will self-seed so if you just want to have dill as a recurring annual, you can let the seeds mature on the plant and the seeds will drop to the soil and grow again the next year.

Harvest and Storage

Notes

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