Dill, Anet, Dill-Oil Plant, East Indian Dill, Meeting-Seed, Sabbath Day Posy
Anethum graveolens, commonly known as Dill or Anet, is a fast-growing, aromatic annual herb in the Apiaceae family, valued for its delicate, fern-like leaves and flavorful seeds. Native to the Mediterranean and parts of Asia, it is widely used in culinary traditions across Europe, the Middle East, and India. Dill’s feathery foliage, yellow umbels, and tall stems also add ornamental value to herb gardens and edible landscapes.
Aside from Dill, the Apiaceae family includes other popular culinary plants such as carrot (Daucus carota subsp. sativus), celery (Apium graveolens), parsley (Petroselinum crispum), coriander or cilantro (Coriandrum sativum), and fennel (Foeniculum vulgare).
Dill originates from the Mediterranean and western Asia, including regions such as Iran, the Arabian Peninsula, and North Africa. Dill has been used since ancient times in Egypt and was later introduced to Europe by the Romans. Today, it is cultivated worldwide, including in Europe, Asia, and the Americas.
Dill is an annual aromatic herb with an upright, branching habit. It grows from a central taproot and produces fine-textured, blue-green leaves and tall hollow stems. The plant develops umbrella-shaped clusters of tiny yellow flowers, which later form aromatic seeds.
Dill typically reaches 2 to 5 feet (60 to 150 cm) tall and 2 to 3 feet (60 to 90 cm) wide. Dwarf cultivars like ‘Fernleaf’ stay more compact, making them ideal for container growing.
Dill is a short-lived annual that completes its life cycle within a single growing season. However, it readily self-seeds and can naturalize in gardens where conditions are favorable.
Dill produces fragrant, golden-yellow flowers in mid to late summer. These appear in large, flat-topped umbels, up to 10 inches (25 cm) across, and attract a variety of beneficial insects such as bees and hoverflies.
The flowers give way to small, oval, ridged fruits known as schizocarps. When dried, these are referred to as dill seeds, commonly used in pickling and spice blends for their pungent, slightly bitter flavor.
Dill has feathery, blue-green foliage that is finely dissected and thread-like. The leaves are highly aromatic and have a sweet, slightly tangy flavor reminiscent of anise and parsley. Young leaves offer the best flavor and tenderness. Use fresh whenever possible, but they can also be dried or frozen.
Dill thrives in USDA hardiness zones 2-11. It is cold-sensitive in early growth stages but tolerates cooler temperatures once established. It performs best in warm, sunny conditions.
Dill plays a vital role in supporting a healthy garden ecosystem:
Dill prefers consistent moisture but can tolerate short periods of drought once established. Deep watering during dry spells keeps growth lush and prevents bolting.
Dill is generally considered deer-resistant, as its strong aroma and taste make it less appealing to deer browsing in the garden. While not a top choice for rabbits, dill may still be nibbled occasionally. It is not typically a preferred food, especially when other tender greens are available.
Dill is non-toxic to humans, dogs, cats, and horses. However, large quantities may cause mild photosensitivity or digestive upset in sensitive individuals.
Dill is considered invasive in various regions. It readily reseeds, and while it’s valued for culinary and medicinal purposes, it can escape cultivation and establish in the wild, particularly along roadsides and disturbed sites. It’s listed in the Global Compendium of Weeds.
Tall dill plants may need support with bamboo canes or twiggy sticks to prevent them from flopping over in windy conditions.
Pruning dill is essential for maintaining its health, promoting bushy growth, and maximizing leaf production. Here’s a comprehensive guide on how to prune dill effectively:
Dill leaves can be harvested as soon as the plant has 4-5 sets of true leaves, typically 6-8 weeks after sowing. For the best flavor, pick leaves in the morning before the heat of the day. Dill seeds are ready when the flower heads turn brown and the seeds begin to dry.
Use scissors or garden snips to cut fresh dill leaves from the outer parts of the plant, leaving the inner leaves to continue growing. Regularly harvesting leaves encourages bushier growth and delays flowering.
Allow flower heads to dry on the plant until seeds are tan and easily dislodged. Cut the heads and place them upside down in a paper bag in a cool, dry place. Once fully dry, shake or rub to release the seeds and store them in an airtight container.
Harvest only up to one-third of the plant at a time to prevent stress. Frequent harvesting promotes new leaf growth and extends the plant’s productive life.
Dill is most effectively propagated by seed. As an annual with a long taproot, it does not transplant well, making direct seeding the best approach. Here’s how to propagate dill for a continuous supply throughout the growing season.
Dill is a versatile companion plant that can benefit many vegetables and herbs in the garden. It attracts pollinators and beneficial insects while helping deter certain pests. However, it also has a few planting limitations.
To make dill pickles, combine cucumbers with a brine of water, vinegar, salt, garlic, and fresh dill. Add spices like mustard seeds and peppercorns, then pack into sterilized jars and refrigerate for quick pickles, or process in a hot water bath for shelf-stable jars.
Dill itself is not toxic to dogs in small amounts, but dill pickles are high in salt and may contain garlic or onion, which are harmful to dogs. It’s best to avoid giving dill pickles to pets.
Fresh dill can be stored in the refrigerator. Place the stems in a jar of water like a bouquet, cover loosely with a plastic bag, and use within a week. Alternatively, wrap in a damp paper towel and store in a sealed bag in the crisper drawer.
To dry dill, tie small bundles of stems together and hang them upside down in a warm, dry, and well-ventilated space away from sunlight. Once completely dry, crumble the leaves and store them in an airtight container.
Wash and pat dry fresh dill, then chop and freeze in ice cube trays with a bit of water or oil. You can also freeze whole sprigs in airtight freezer bags. Use directly in cooked dishes without thawing.
To keep dill fresh, trim the stems and place them in a glass of water like fresh flowers. Cover loosely with a plastic bag and refrigerate. Change the water every couple of days to prolong freshness.
Hardiness |
2 - 11 |
---|---|
Climate Zones | 1, 1A, 1B, 2, 2A, 2B, 3, 3A, 3B, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 |
Plant Type | Annuals, Herbs |
Plant Family | Apiaceae |
Common names | Dill |
Exposure | Full Sun |
Season of Interest | Spring (Late), Summer (Early, Mid, Late), Fall |
Height | 2' - 5' (60cm - 150cm) |
Spread | 2' - 3' (60cm - 90cm) |
Spacing | 30" - 36" (80cm - 90cm) |
Maintenance | Low |
Water Needs | Average |
Soil Type | Chalk, Loam, Sand |
Soil pH | Acid, Alkaline, Neutral |
Soil Drainage | Well-Drained |
Characteristics | Fragrant, Showy |
Tolerance | Deer |
Attracts | Bees, Butterflies |
Garden Uses | Beds And Borders, Patio And Containers |
Garden Styles | Informal and Cottage |
Hardiness |
2 - 11 |
---|---|
Climate Zones | 1, 1A, 1B, 2, 2A, 2B, 3, 3A, 3B, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 |
Plant Type | Annuals, Herbs |
Plant Family | Apiaceae |
Common names | Dill |
Exposure | Full Sun |
Season of Interest | Spring (Late), Summer (Early, Mid, Late), Fall |
Height | 2' - 5' (60cm - 150cm) |
Spread | 2' - 3' (60cm - 90cm) |
Spacing | 30" - 36" (80cm - 90cm) |
Maintenance | Low |
Water Needs | Average |
Soil Type | Chalk, Loam, Sand |
Soil pH | Acid, Alkaline, Neutral |
Soil Drainage | Well-Drained |
Characteristics | Fragrant, Showy |
Tolerance | Deer |
Attracts | Bees, Butterflies |
Garden Uses | Beds And Borders, Patio And Containers |
Garden Styles | Informal and Cottage |
How many Anethum graveolens (Dill) do I need for my garden?
Plant | Quantity | |
---|---|---|
Anethum graveolens (Dill) | N/A | Buy Plants |
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Becoming a contributing member of Gardenia is easy and can be done in just a few minutes. If you provide us with your name, email address and the payment of a modest $25 annual membership fee, you will become a full member, enabling you to design and save up to 25 of your garden design ideas.
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