Dill

Garden Help > Herbs

Dill can be grown for both its leaves and seeds. It is a self-seeding annual that will return year after year if seeds are allowed to mature in place. Dill is native to southern Russia, western Africa, and the Mediterranean. It is part of the Umbelliferae family, which includes celery, cumin, fennel, and parsley. Its leaves are used fresh or dried as an herb in dips, soups, salads, seafood, and, of course, pickles.

How to grow

• Type: Summer annual
• Light: Full sun
• Soil: Well-drained
• Water: Needs regular watering until established, then allow the soil to dry between waterings. Do not overwater
• Size: 2 to 4 feet high, 18 to 24 inches wide, depending on variety

When to plant/propagate

Dill typically grows to about 3 feet tall. Stake plants if needed. New leaf production stops when plants bloom. For a steady supply of fresh leaves, make successive plantings a few weeks apart

• From seed: Sow seeds March through May (possibly June) or September through October
• Transplants: Young seedlings will work best. Plant seedlings from March through May or September through October

Harvesting

• For leaves, harvest as soon as they are big enough to be useful
• For seeds, cut seed heads 2 to 3 weeks after blooming (before they turn tan). Place heads in a paper bag and hang in a dry location. Collect the seeds after they have dried and fallen off

Indoors 

Dill can be grown indoors, but needs 5 to 6 hours per day of bright light from a sunny window or 12 to 16 hours of supplemental light provided by cool white fluorescent or LED lamps

Common pests & diseases 

Aphids

More information

• Growing Dill (Anethum graveolens), UC Master Gardeners of Sonoma County
• Easy Gardening - Dill, Texas A&M AgriLife Extension

Recommended Varieties for Santa Clara County*

See our list of Spring Garden Fair Herbs for varieties that we have found perform well here. 

*Many other varieties may also do well here in Santa Clara County. This list is based on UC Master Gardener trials, taste tests, and feedback from local growers.