You’re lucky – dill weed is easy to grow. Dill seeds should be sown directly into the garden after the threat of frost has passed in the spring. The soil temperature should be between 60 and 70ºF (15 and 21°C) for the best germination results. Seedlings usually become visible within 10 to 14 days. Plant in full sun. Choose a site with well-draining soil that’s rich in organic matter. Make sure to shelter dill from strong winds, as it can be blown over easily. Sow dill seeds about 0,6 cm deep in rows. Lightly cover the seeds and water in well.
As soon as the plant has four to five leaves, you can start harvesting. Harvest older leaves first. You can do this by pinching off the leaves or cutting them off with scissors. If you have a lot of plants, you can take entire stalks, that works too. Take into mind that you’ll need to preserve Dill’s leaves, seeds, or the entire stem by drying.
Get creative in the kitchen.
Dill is used most commonly in soups and stews or for pickling. Flavor breads and vegetables, enhance seafood sauces, salad dressings, chicken or soups – let your imagination run wild.