Dill is a tall, lanky annual with umbrella shaped flower heads that produce the famous seeds that are used to make dill pickles.  While leaves of  Dill can be used in pickling, it is the seeds that contain the essence we taste in dill pickles.

When the Dill plants start make seeds, usually in late summer, keep an eye on the flower heads. When the first seeds fall, harvest the whole head and finish ripening it in a paper bag. The seeds shake free when they are fully ripe and can then be stored in an airtight jar.

 By planting every 2 or 3 weeks, Dill leaves can be kept at the ready for fresh use.  Fresh leaves are superior to dried or frozen leaves, although these can provide a mild Dill flavor. Dill leaves should always be added toward the end of the cooking process. If they are added too soon the essence cooks out.

If Dill plants get a lot of water or extra shade they can be very floppy and supports may be necessary to keep the seeds from ending up in the dirt.

And, the caterpillars were a whole lot bigger!

Dill makes a great container plant. But, it does have a substantial tap root, so a deep pot is necessary. Try planting 2 or 3 in our Terra Roma Fluted Square Pots!

Cultural Information

Height: 3 Feet   

Hardiness: Annual

Flower Color: Yellow 

Characteristics: Full Sun

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