Dill
Anethum graveolens
Dill is a feathery annual herb prized for both its aromatic leaves and its seeds, essential to pickling and many European cuisines.
- Light
- Full sun
- Water
- Moderate; keep evenly moist
- Difficulty
- Easy
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Overview
Dill is an aromatic annual herb in the carrot family, grown for both its delicate feathery foliage (dill weed) and its flat, oval seeds. Its tangy, slightly anise-like flavor is central to pickling and Northern and Eastern European cooking.
The plant grows quickly, sending up hollow stems topped with airy umbels of tiny yellow flowers. It self-seeds readily and can naturalize in the garden.
Dill is also a valuable pollinator and beneficial-insect plant, and a host for swallowtail butterfly larvae.
How to identify it
Dill is identified by its wispy blue-green foliage and yellow flower umbels.
- Leaves: Finely divided, thread-like, blue-green and feathery, with a fresh tangy aroma
- Stems: Hollow, smooth, upright and branching
- Flowers: Tiny yellow blooms in large flat-topped umbels
- Seeds: Small, flat, oval, ribbed and aromatic
- Height: Reaches 40-120 cm (1.5-4 ft) tall
Care & growing
Dill is fast and easy from seed but dislikes being moved.
- Light: Full sun for sturdy, flavorful growth
- Water: Keep soil evenly moist, especially in warm weather to delay bolting
- Soil: Light, well-drained, moderately fertile soil
- Temperature: Cool-season friendly; bolts quickly in summer heat
- Feeding: Minimal; overly rich soil reduces aroma
- Propagation: Sow seed directly where it is to grow, as dill resents transplanting due to its taproot. Sow in succession for a continuous leaf supply; let some plants flower for seed.
Habitat & origin
Dill is native to the eastern Mediterranean and western Asia and has been cultivated since antiquity. It has naturalized in many temperate regions, often appearing in fields and along roadsides.
It is grown in herb and vegetable gardens worldwide and commercially for fresh herb, seed and essential-oil markets. It does especially well in cool to mild climates with full sun.
Uses & benefits
Dill is valued for both leaf and seed.
- Culinary: Fresh dill weed flavors fish, potatoes, yogurt sauces, eggs and salads; dill seed and flowers are key to pickling cucumbers and vegetables
- Cuisine: Central to Scandinavian, Eastern European and Mediterranean dishes
- Medicinal (traditional): Used to ease digestion and colic
- Ecological: Flowers attract beneficial insects and the foliage hosts swallowtail caterpillars
Frequently asked questions
Should I grow dill from seed or transplant?
Sow it directly where it will grow. Dill develops a taproot and dislikes being transplanted, which often triggers premature bolting.
Why does my dill flower so quickly?
Heat and stress cause dill to bolt. Keep it well watered, grow it in the cooler parts of the season, and sow in succession for a steady leaf harvest.
What is the difference between dill weed and dill seed?
Dill weed is the feathery green foliage with a fresh, mild flavor, while dill seed is the dried fruit with a stronger, more pungent taste used mainly in pickling.
Can dill and fennel be grown together?
It is best to keep them apart. They can cross-pollinate and may produce seedlings with muddled flavor, and both attract similar pests.
Dill guides
In-depth guides for identifying, growing, and caring for Dill.
