Dill performs best in a full sun location in moist, well-drained soil and directly sown in the garden, because the taproot system makes it difficult to transplant successfully. Sow the seeds in the spring one to two weeks before the last frost. Because dill reseeds readily, plants left in the garden in the fall will drop seeds that will germinate in the spring. To ensure a fresh supply of dill leaves, make successive sowing of dill every two weeks through the growing season as plants decline soon after they start to flower (bolt). Both the foliage and seeds can be harvested for culinary purposes. Foliage can be cut at any time and used fresh, or it can be dried for later use. To harvest seed, allow the flowers to mature, usually 2-3 weeks after the blossoms appear. Cut the seed heads from the plants and place them in a brown paper bag. Hang in a cool, dry, well-ventilated place. Seeds will fall from the seed heads and be collected in the bag. Store in a sealed container. Dill boasts a variety of culinary uses from sauces to pickles. Great in fish dishes. Large flower heads can be dried for flower arrangements. Height 2-3 feet. Germinates at temperatures between 15 - 23C (60-75°F.) Need to be covered with soil at least as thick as the seed itself. May be slow and erratic to germinate.
• Fertile, well-drained soil provides the best results
• Harvest and fertilize regularly to encourage vegetative growth approx 100 seeds