Mammoth Long Island Dill

Dill grows best in well-drained, loamy soil that is rich in organic matter and has a pH between 5.5 and 6.5. The soil should be moist but not waterlogged, and the plant should be watered deeply but infrequently. Dill requires full sun to partial shade, with at least 6 hours of direct sunlight per day, but too much heat or intense sun can cause the plant to bolt prematurely. It's best to plant dill in the spring or fall, as hot temperatures can cause the plant to wilt and die. Adding a layer of mulch around the plant can help retain moisture and regulate soil temperature.

Two weeks after average last frost, sow seeds 1" apart, 1/4" deep in rows 24" apart.  After germination, thin plants to 6" spacing.  A second sowing may be made in late summer for fall harvest.  Germination takes 10-15 days.

Not recommended

Insect Pests

Diseases & Other Problems

To harvest dill, wait until the plant has grown to at least 12 inches tall and the flower buds have not yet opened. Cut the leaves or entire stems near the base of the plant, leaving a few inches of stem attached. Use the leaves or stems immediately or store them in the refrigerator for up to a week by wrapping them in a damp paper towel and placing them in a plastic bag. Dill seeds can be harvested by cutting the seed heads and placing them in a paper bag. Hang the bag in a dry, well-ventilated area for several weeks to allow the seeds to dry completely before storing in an airtight container.

CONSIDERATIONS:

Dill is an outbreeding plant that will not cross with other plants or herbs, however different varieties of dill can be crossed by insects. Therefore it is necessary to grow only one variety per year or cage varieties to prevent cross pollination (pollinators will need to be introduced in this scenario). Isolation distances for dill are not available, but other members of the Umbelliferae are typically isolated by 0.5 to 3 miles when grown for seed production.

HARVESTING SEED:

To harvest dill seeds, wait until the flowers have dried out and turned brown on the plant. Cut the seed heads from the plant and place them in a paper bag. Hang the bag in a dry, well-ventilated area for several weeks to allow the seeds to dry completely. Once the seeds are dry, gently crush the seed heads in the bag to release the seeds, being careful not to crush them too much. Remove any remaining bits of debris and store the seeds in a cool, dry place in an airtight container.

SEED LONGETIVITY:

Dill seeds can remain viable for up to 5 years when stored properly.