Raw / fresh
Use fresh leaves raw as garnish, in salads, dressings, pestos, chutneys, teas, and herb sauces.
Herbs
Dill growing guide
Feathery annual herb with anise-like flavour. Both the leaves and seeds are used in cooking. Excellent companion for most vegetables. Attracts beneficial insects.
7-14 daysGermination
40-60 daysHarvest
20 cmSpacing
0.3 cmSow depth
FullSun
HardyFrost
1.5 cm/weekWater
5.5-7pH
Planting calendar by climate
Use these windows as a public guide. Plotera can personalise tasks around your saved garden, location and planting dates.
| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Apr - Aug | Apr - Aug | Apr - Sep |
| Subtropical | Mar - Aug | Mar - Aug | Mar - Sep |
| Mediterranean | Feb - Sep | Feb - Sep | Feb - Oct |
| Temperate | Feb - Sep | Feb - Sep | Feb - Oct |
| Cool | Feb - Aug | Feb - Aug | Feb - Sep |
| Arid | Mar - Aug | Mar - Aug | Mar - Sep |
Cooking and eating ideas
A quick garden-to-table guide for using Dill after harvest.
Cooked
Add near the end of cooking to soups, curries, stir-fries, eggs, noodles, or sauces to keep aroma bright.
Store / preserve
Freeze, dry, make pesto, herb oil, vinegar, infused salt, or paste.
Try: Fresh garnish, Pesto or chutney, Herb tea, Infused oil.
Good companions
Cabbage, Lettuce, Onion, Cucumber
Avoid near
Tomato, Carrot, Fennel
Growing note
Sow direct — dislikes transplanting. Keep away from fennel as they cross-pollinate.
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