This quick guide covers everything you need to know about growing and using dill, one of the most popular herbs in the kitchen. We’ll dive into:
- How to plant it right
- Essential care tips
- Harvesting your bounty
- Cooking with dill
- How to keep it fresh longer
How do I plant dill?
Dill is super versatile—you can plant it directly in your garden or grow it in a pot on your balcony. One pro tip: dill has a sensitive taproot and doesn’t handle being moved very well. It’s best to sow the seeds directly into the spot (or container) where they’re going to stay. Here’s what your dill needs to thrive:
- Full sun to partial shade
- Well-draining soil
- Soil rich in organic matter (humus)
- A spot protected from high winds
If you’re using containers, you can start seeds on a sunny windowsill as early as March. For outdoor planting, aim for May through June if you want to harvest seeds later. If you’re just after those tasty green fronds, you can keep sowing seeds as late as August.
What kind of care does dill need?
Dill is pretty low-maintenance, which is why I love it! The main thing is to keep the soil consistently moist but never soggy—standing water is a no-go. Give it a good drink during the summer whenever the top layer of soil feels dry. If you’re growing in pots, make sure you have good drainage. As long as your soil has some decent nutrients to begin with, you won’t even need to worry about fertilizer.
How do I harvest and use dill?
You can start harvesting those flavorful tips once the shoots are about 6 inches long. If you need a whole stalk, wait until the plant is about a foot tall. If you’re after the seeds, wait until they are fully ripe in the fall. Both the fronds and the seeds are amazing for cooking. Here are a few ways I like to use them:
- Pickling (of course!)
- Homemade marinades
- Hearty stews
- Fresh salads
- Creamy soups
How to preserve your dill
Fresh dill starts to wilt and lose its punch after just a day. You can store it in the fridge to keep it fresh for up to 3 weeks, but if you want to keep it long-term, you’ll want to freeze or dry it. In my experience, freezing the green tips preserves the best flavor. On the other hand, drying is the way to go for the seeds.