Dill

Herbaceous

Dill

Anethum graveolens

Also known as: Dill WeedLao CorianderWild Dill
Herbaceous Apiaceae EdibleMedicinalPollinatorWildlife AttractorBorder PlantPest Management
Hardiness Zone
2-11
Ideal Temp
50–80°F
Survives Down To
25°F
Life Cycle
Perennial

Dill (Anethum graveolens) is an aromatic, feathery-leaved annual herb that grows up to 90 cm (3 feet) tall. It produces delicate, umbrella-shaped clusters of yellow flowers that attract beneficial insects. The entire plant, including leaves, seeds, and flowers, is edible. Dill thrives in well-drained, slightly acidic to neutral soil and is commonly used as a culinary and medicinal herb. It self-seeds easily, making it a great addition to herb gardens and food forests. Prefers full sun but tolerates partial shade. Grows best in well-drained, sandy or loamy soil. Requires moderate watering; avoid overwatering to prevent root rot. Seeds: Direct sow in early spring or late summer; does not transplant well. Self-seeding: Reseeds easily if flowers are left to mature. No division: Best grown from seed rather than division or cuttings. Leaves can be harvested once plants reach 20 cm (8 inches) tall. Flowers should be harvested when fully open for best flavor. Seeds are ready when they turn brown and dry on the plant.

Good Neighbors
Cautions
  • Carrot
  • Fennel
  • Tomato
🦎 Animal Pressure