Dill is a tall herb with fine, feathery foliage. Foliage color can range from dark green to a blue-green. In mid-summer, the plant will produce large, flat topped yellow flower clusters. The seeds can be harvested for culinary use.
Dill performs best in a full sun location in moist, well-drained soil. Dill does best when it is directly sown in the garden because the taproot system makes it difficult to transplant successfully. Sow the seeds in the spring one to two weeks before the last frost. Because dill reseeds readily, plants left in the garden in the fall will drop seeds that will germinate in the spring. To insure a fresh supply of dill leaves, make successive sowing of dill every two weeks through the growing season as plants decline soon after they start to flower (bolt).
Both the foliage and seeds can be harvested for culinary purposes. Foliage can be cut at any time and used fresh or it can be dried for later use. To harvest seed, allow the flowers to mature, usually 2-3 weeks after the blossoms appear. Cut the seed heads from the plants and place them in a brown paper bag. Hand in a cool, dry, well-ventilated place. Seeds will fall from the seed heads and be collected in the bag. Store in a sealed container.
Used to flavor fish, lamb, egg dishes, soups and potato salad. Seeds used in pickling recipes and vinegar.