A fast-growing, aromatic annual herb, recognized for its delicate, finely cut leaves and fragrant seeds. Used for centuries in cooking and traditional medicine, dill is prized for its fresh, slightly tangy flavor, which perfectly complements fish, vegetables, and sauces.

For an optimal harvest of fresh herbs, sow dill in small successions and cut the leaves before it goes to seed. If left to mature, the umbels produce flavorful seeds, often used for pickling and seasoning dishes. This versatile plant is a must-have in vegetable gardens and herb gardens.

Where can dill be grown?

Dill thrives in zones 3 to 9 and prefers full sun exposure as well as fertile, well-drained soil. It grows very well in raised beds, garden borders, and containers, making it suitable for both small and large spaces.

History and historical uses

Dill has been cultivated for thousands of years, with historical traces dating back to ancient Egypt, Greece, and Rome. Traditionally used for culinary and medicinal purposes, it was believed to have properties that aid digestion and relieve discomfort. Today, it remains an essential ingredient in cuisines worldwide, consumed fresh or dried.

Information on growing zones in Canada

• Zones 8-9: Sow directly in early spring or fall for an extended harvest.

• Zones 5-7: Sow in spring and late summer for continuous growth.

• Zones 3-4: Start seeds indoors in early spring or sow directly after the last frost.

How to grow and harvest dill

Planting:
Sow seeds 6 mm (¼ in) deep, spacing plants 15 to 30 cm (6 to 12 in) apart.

Watering:
Keep the soil slightly moist, but avoid overwatering.

Harvesting:

• Pick young leaves for fresh use before flowering.

• Allow seed heads to fully mature for canning (pickling) or drying.

Successive sowings:
Sow every 2 to 3 weeks to ensure a continuous supply of fresh dill.

Tips for storing seeds (for future crops)

Allow to go to seed:
Let a few plants fully mature and produce umbels (seed heads).

Harvesting seeds:
When the heads turn dry and brown, harvest them before they naturally disperse.

Drying and cleaning:
Remove the seeds from their husks and let them dry completely.

Storage:
Store the seeds in an airtight container in a cool, dark place. Well-preserved seeds can remain viable for up to 4 years.

Certified Organic by:
Islands Organic Producers Association (Cert#1962)