Dill (Anethum graveolens) was introduced into this country from Asia and is used as a culinary herb. Both the fernlike leaves and the flowers are edible. So are the seeds. After the first year, dill readily self-seeds and will come back year after year.
Soil
Dill prefers well drained, slightly acidic soil. The soil should be rich in organic matter, so you will need to till in compost before planting. Dill will grow in other soils, but not as well.
Sunlight
Dill requires at least 6-8 hours of sunlight a day. Protect from wind.
Planting Dill
Dill is seeded directly into the garden after all danger of frost is passed. Seeds should be planted 1/4-1/2 inch deep with two inches between the seeds.
Thinning Dill
After the plants come up, they should be thinned to one plant every foot. One ounce of seed will plant approximately 50 feet of row.
Fertilizing
Fertilize dill once in late spring with a 15-5-10 fertilizer if you live in an area where there is a lot of phosphorus in the ground. You can also use a 10-10-10 or 20-20-20 fertilizer if phosphorus isn’t a problem where you live. Put the fertilizer beside the plant, not on it. Use the amount on the fertilizer bag.
Watering
Soil should be kept moist but not soggy. Do not let it get too dry.
Attracts Black Swallowtail Caterpillars
Grow extra dill if you can. The black swallowtail caterpillar, pictured at the start of this post, eats dill. If you enjoy the butterfly, you have to tolerate the caterpillar.
Using Dill Seeds
Cut the tops off of the dill when the fruit is fully formed but before it is brown. Hang the flower stalks upside down in a dry, cool place. Put paper bags over the seeds and let them dry. Shake the bag before opening to make any seed left on the stalk fall off. Store in a dark, cool place for up to a year before using.
Uses for Dill Leaves
The leaves of dill are used fresh to flavor meats and fish while the flower stalks with the seeds formed are put in pickles to flavor them. If you want to use the dill leaves, dill should be harvested before the flowers open. Flowers have a stronger flavor than the leaves but are used in a similar manner.
