Dill is an annual plant that reaches 24 feet tall with blue-green feathery leaves. The small yellow flowers are arranged in clusters called umbels.
Dill is easy to grow and will do well in many different soils, though it prefers a well- drained, fertile spot. Grow dill in full sun. Sow seed directly into the garden. Once the seedlings have reached 12 inches tall, thin plants to 810 inch spacings. Or plant small transplants. Dill self-seeds readily.
The leaves, flowers and seed may be used for cooking and flavoring. To harvest flowers, cut when flower heads are in full bloom and allow to dry. To collect seed, allow plant and flowers to mature, usually 2-3 weeks after flowering. Cut stems with flowers, hang upside down, and collect the seed by placing paper beneath the hung bunches.Dill leaves may be used fresh or dried. Harvest and chop fresh leaves into salads, cottage cheese, dips, soups and stews. To dry dill, cut stems and leaves before flower set. Use the bag drying or tray drying method. Once leaves are brittle and completely dried, remove stems and store leaves in an airtight container.