A popular culinary herb noted for its attractive foliage and flowers, Anethum graveolens (Dill) is an upright annual with feathery, aromatic, blue-green foliage and attractive flat umbels, 10 in. across (25 cm), of tiny yellow flowers in summer. The showy scented blossoms are followed by small elliptical flat seeds. With a taste reminiscent of anise and parsley, the leaves may be dried or frozen for later use. However, they have the best flavor when harvested fresh from the garden. Dill complements soft cheeses, white sauces, egg dishes, seafood and chicken, salads, soups, and vegetable dishes. Harvest the seeds after the heads have dried on the plant.

• Grows up to 3-5 ft. tall (90-150 cm) and 2-3 ft. wide (60-90 cm). This plant self-seeds readily without being invasive. You may need to stake some tall varieties.
• Thrives in rich, light, well-drained soils in full sun. Shelter from strong winds. Plants appreciate consistent soil moisture. Water freely in dry conditions to inhibit bolting.
• No serious insect or disease issues. Deer-resistant, Dill attracts bees, butterflies, and other beneficial insects and pollinators into the garden.
• No pruning required. Can be left to self-seed after flowering.
• Propagate by seed sown in succession from spring to mid-summer. Sow seed directly in the ground just before the last spring frost date. Additional seeds may be planted every two weeks until early summer in order to extend the time when fresh leaves may be harvested.
• Native to Northern Africa, Arabian Peninsula.