Dill is generally considered an annual. Bouquet Dill is good for pickling. The plant is multi-branched and grows yellow flower clusters. Dill is aromatic, has a hint of caraway flavor, and is lovely in a cucumber salad.
The feathery leaves are used to season meats, particularly fish. Dill leaves are used in pickling but are not as popular as their seed counterpart. Bouquet dill seeds are the main flavoring agent in pickling cucumbers. Dill is often brewed into a tea and is touted for being rich in antioxidants, vitamin C and A, and magnesium.
Sowing and Growing:
Sow dill seeds once the soil is able to be worked. Reseed every 2 weeks into midsummer for a continuous supply. Like many herbs, dill can withstand the heat. Germination takes 7 to 21 days and will continue to grow for 4 to 6 weeks. You can plant dill next to cabbage but keep well away from fennel. You won’t need to water dill too much unless it’s potted, then give it 6 to 8 hours of sun each day and water consistently.
You can begin harvesting 60 days from the sowing date or as soon as the plant has produced several leaves. Depending on the end-use of this herb, keep some plants pruned to delay flowering and let others produce flowers.