Anethum graveoleus. Dill boasts a variety of culinary uses from sauces to pickles. Great in fish dishes. Height 2-3’ for leaf harvest and up to 6’ for bloom heads. Approx. 1500 seeds/pkg, Organic has approx. 1000 seeds/pkg.
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Plant early in the spring after the danger of frost. Seeds are best sown where they will stay, as dill does not transplant well. Plant 1⁄4 inch deep about 10 inches apart in a prepared bed.
A protected location is best to ensure that the tall stalks are not destroyed by the wind. Enjoys full sun, fairly rich, well-drained, moist soil. Snip the leaves as needed during the summer and harvest the top half of the plant when the seedheads are beige. Dry in bunches or a bag. Store dried foliage and seeds in an air-tight container. Fresh leaves can be refrigerated for 1 week. Dillweed is easiest to handle when frozen on its stem. When needed, snip some off and return the rest to the freezer.