Annual. Strongly aromatic foliage, stems, and heads. Dill is popular for flavoring purposes. Stemmy, fast growing plant goes to seed quickly. Produces umbels of yellow flowers which turn into umbrella-like seed heads. The yellow flowers will attract beneficial insects to the garden. Use fresh or dry to flavor many kinds of food. Good for pickling. Can be grown in the vegetable garden as an ornamental plant. Also valuable for medicinal uses.
Height 2 ½ feet.
Approximately 70 days to maturity.
Dill, Mammoth Long Island (1 gram, approx. 450 seeds) *
PRICE: $2 per gram
*Seeds sold by weight. All seed counts are approximate.
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 and well-drained soil.
Care & Harvesting
Plant dill in an area protected from wind. Save both seeds and leaves. Pick leaves continually. Harvest as seed starts to ripen. Pick on a dry summer day after seeds have formed.
Use in Cooking
Dill is used fresh or dry to flavor many kinds of food.
Leaves add zest to salads, soups, stews, dips, sauces, fish, omelets and vegetables.
Stems and seeds flavor pickled cucumbers, pickled vegetables, and salad dressings.
Seeds are used in potato salad, coleslaw, steamed cabbage, squash, carrots, and cauliflower.
Hang in cool, well-ventilated room.
Seeds: Dry large heads and gently rub the seeds. Seal seeds in jars for later use.
Leaves: Store in airtight containers. Leaves can be frozen for later use.