Dill
Anethum graveolens
With its feathery, blue-green foliage and soft anise flavour, dill is indispensable in the herb garden. Both the leaves and seeds are used in cooking — the leaves in salads, fish dishes, and tzatziki; the seeds in pickling brines and bread. Do not grow near fennel or the two will cross-pollinate.
SowingDirect sow
Sunlight☀️ Full sun
Water💧 Low
Days to harvest40–70
Soil pH5.5–7
Spacing10cm × 20cm
Planting Calendar
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Sowing
Sow direct in shallow rows from late spring to late summer. Do not transplant — dill has a taproot and resents disturbance. Sow successionally every 4–6 weeks for a continuous supply of fresh leaves.Isolation from Fennel
Dill and fennel will cross-pollinate if grown near each other. Keep them on opposite sides of the garden.Harvesting Leaves vs Seeds
For maximum leaf production, pinch out the developing flower heads to delay bolting. For seeds, allow the plants to flower and set seed fully.Soil: Well-drained, sandy or loamy soil in a sheltered position.