Request access

Dill

Anethum graveolens

A tall, feathery annual herb grown for its leaves (dill weed) and seeds. It sows easily, bolts in heat, and attracts beneficial insects and swallowtail caterpillars. In Florida, grow it fall through spring.

Growing facts

Scientific name
Anethum graveolens
Origin
Mediterranean and Southwest Asia
Plant size
2–4 ft tall feathery stalks; dwarf types 18 in
Growth rate
Fast
Sun
Full sun
Soil
Well-drained soil; sow in place, as it dislikes transplanting
Soil pH
5.5–6.5
Pollination
Not needed for leaves; insects pollinate the flowers for seed
Cold hardiness
Takes light frost; bolts in heat
USDA zones
Annual in all zones
Harvest
40–55 days from seed for leaves; 85–100 days for seed
When to plant (zones 9–11)
Oct–Feb
When to plant (zones 5–8)
Apr–Jun
Water
About every 3 days once established, without rain; more in heat, in pots and while young
Feeding
About every 30 days
Taste
Fresh, grassy and slightly anise-like; seeds are warmer and stronger
Nutrition
Used in small amounts, so mostly flavor

Is dill safe to eat? Edible and toxic parts

What you can eat

  • Leaves (dill weed)
  • Flower heads, for pickling
  • Seeds

Toxic parts and cautions

  • Toxic: Never forage wild plants that look like this one. Poison hemlock and water hemlock are close relatives with similar lacy leaves and white flower umbrellas, and both can kill. Eat only what you planted yourself.
  • Good to know: Some people are allergic to dill and other carrot-family plants.

Pets: Generally considered safe for dogs and cats in small amounts.

How to eat and enjoy dill

  • Dill pickles
  • With salmon, potatoes and cucumbers
  • Tzatziki and ranch
  • Gravlax (Scandinavia)

When it's ripe

Snip leaves once plants are about 8 in tall. For pickling, cut flower heads as they open; for seed, wait until the seeds turn tan.

Storing it

Stand stems in water in the fridge or wrap in a damp towel for about a week. Freezes better than it dries.

Dill varieties (5)

  • Bouquet

    A popular dill for both leaves and seed heads.

    Medium height; early to flower.

  • Dukat · also Tetra

    A leafy dill with sweet flavor that's slow to flower.

  • Fernleaf

    A dwarf, bushy dill that's slow to bolt.

    Good for pots.

  • Hera

    A slow-bolting dill bred for leaf production.

  • Mammoth Long Island · also Mammoth

    A very tall dill grown for big seed heads for pickling.

Pests and diseases to watch for

  • Scale insects

    Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

    What to do: Scrub small colonies off with a soft brush.

  • Mealybugs

    White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

    What to do: Blast off with a strong spray of water.

  • Aphids

    Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

    What to do: Spray off with water.

  • Sooty mold

    Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

    What to do: Control the insects making honeydew; the mold then weathers away.

  • Spider mites

    Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

    What to do: Hose the undersides of leaves.

Growing dills? Let Gardyn keep track.

Gardyn tells you when your dill needs water based on your local weather, reminds you to feed and prune in season, and keeps every harvest and photo.

Request access

General guidance, not medical or veterinary advice. Poison Control (US): 1-800-222-1222. ASPCA Animal Poison Control: (888) 426-4435.