Hardy annual herb. 3 ft. plant with strongly aromatic foliage, stems, and heads. Popular aromatic plant for flavouring purposes. Dill is used fresh or dry to flavour many kinds of food.  Leaves add zest to salads, soups, stews, dips, sauces, fish, omelettes and vegetables. Stems and seeds flavour pickled cucumbers, vegetables, and salad dressings.  Can be grown in the vegetable garden or as an ornamental garden plant. Makes an attractive background plant in flower beds. Produces umbels of yellow flowers which turn into umbrella-like seed heads. Flowering time is summer to autumn. The yellow flowers will attract beneficial insects to the garden.  Approximately 60-65 days to maturity.
- Days To Maturity:Â 65
- Days To Germination: 14 -21
- Planting Depth:Â Â 1/16 to 1/8 inch
- Spacing: 18-20 inches
- Â Light:Â Full Sun
- Sow directly outdoors in spring through early summer after danger of frost has passed.
- Barely cover seed, as it requires light to germinate. Planting depth 1/16 to 1/8 inches.
- Plant in full sun, protected from strong winds and in well-drained soil.
- Thin to 6 inches apart when plants are 2 inches high. Transplant thinned plants.
- Save both seeds and leaves. Pick leaves continually. Harvest as seed starts to ripen.
- Pick on a dry summer day after seeds have formed. Hang in cool, well-ventilated room.
- Dry large heads and gently rub the seeds, then seal in jars for later use. Store in airtight containers.
- Â Leaves can be frozen for later use.
