Herb Garden Plants: Dill

Botanical Name: Anethum graveolens (uh-NAY-thum grav-ee-OH-lens)

Family: Apiaceae (ay-pee-AY-see-ee); carrot

History and Etymology: Dill is native to the Mediterranean region (southern Europe and southwestern Asia), but has naturalized in other countries around the world. The genus Anethum derives from the Greek anethon, which refers to dill's rapid growth habit; graveolens means 'strong smelling'. The common name from the Norse verb, dilla, means 'to lull'. In ancient Egypt, Greece, and Rome, dill was used for medicinal and culinary purposes. In India, dill has been used since ancient times as an Ayurvedic medicinal herb and spice. Dill became popular in England around 1570. The first colonists in America grew dill in the garden. The seeds were given to children to chew during long church services to keep them quiet, hence the nickname "meetinghouse seeds."

Description: The aromatic leaves, also called "dill weed", are alternate, lacy, blue-green, pinnately divided into threadlike segments, and 12 inches long. The stem is hollow. Tiny, scented, yellow flowers grow in flattened, terminal umbels, 4.0 inches across, followed by aromatic, oval, ¼-inch-long, ridged seeds (fruits) that turn from green to brown and shatter when ripe. The plant has a single tap root. Carvone is the chief essential oil component of dill seed, contributing to its unique odor; the odor of dill weed is due primarily to alpha-phellandrene and dill ether.

Cultivars

Tall varieties, best for dill weed or dill seeds:

• 'Bouquet' is 24-36 inches tall, makes large seedheads, and has a strong flavor in its leaves.
• 'Long Island Mammoth' is the most widely grown cultivar for both dill weed and dill seed.
• 'Mammoth' is 24-36 inches tall, has sparse foliage, and tends to bolt rapidly, producing large seedheads; it is best for pickling.

Compact varieties, ideal for containers or small spaces:

• 'Dukat' produces an abundant, flavorful dillweed.
• 'Fernleaf' is 12-18 inches tall, slow to bolt, and has blue-green leaves of superior flavor.
• 'Tetra' is slow to bolt, has bushy growth, and is good for dill weed production.

Plant Type and Hardiness: A cool-season annual; seedlings can withstand minor frost.

Height and Width: Height is 1-4 feet; width is 12-24 inches.

Bloom Color and Time: Yellow; July to September.

Light and Soil: Full sun; rich, moist but not constantly wet, well-drained soil with a pH of 6.5.

Cultivation: Dill is easy to grow from seed. It is best sown directly outdoors in early spring when the night temperature is above 45°F. The seedlings are difficult to transplant when started inside. Barely cover seeds with soil as they need light to germinate. Seeds germinate in 10-14 days. Successive sowings every 10 days, while the weather is cool, will provide a steady supply of dill weed. Plants decline soon after they flower. Cut foliage back often to help delay bloom. Hot weather and dry spells cause plants to bolt (flower). Deadhead to prevent profuse self-sowing.

Companion Planting: Dill is said to grow well with cabbage, corn, lettuce, onions, and cucumber, but not with carrots.

Pollinators: Like other members of its family, dill attracts beneficial insects, bees, and other pollinators to the garden, and it is a host plant for the black swallowtail butterfly caterpillar.

Pests and Diseases: Aphids or Fusarium root rot may be an occasional problem. Dill is not attractive to deer.

Propagation: By seeds.

Harvesting: Cut dill weed at any time before it flowers. Harvest the seeds just as they turn brown when ripe in summer. Cut the flower heads off the stalk and place them in a small paper bag to dry in a well-ventilated area. Store the seed in an airtight container in a dark place.

Herbal Uses: Aromatic, culinary, ornamental, and landscape. Dill weed and seeds are widely used in cooking. Dill weed is best used fresh, as its flavor is lost upon drying or freezing; it may be stored fresh for a few days in the refrigerator. Chopped or whole dill weed flavors fish, meat, eggs, vegetables, salads, soups, stews, potatoes, pasta, sauces, butters, and cheeses. Dill seeds are more pungent and are the primary flavoring in dill pickles. They are often combined with onions and spices and flavor casseroles, sauces, lamb, fish, cabbage, potatoes, other vegetables, vinegars, and tea. Dill weed oil is used commercially for flavoring and in liqueurs. Dill seed oil is used for fragrance in soaps and perfumes. Dill is an attractive plant in herb, vegetable, flower, and pollinator gardens. The shorter cultivars grow well in containers. Dried foliage and flowers add an airy touch to plant arrangements.