Dill From Seed to Harvest

Germination

• You can sow dill seeds directly into the garden. Sow seeds outside in the spring months, after any threat of frost has passed. In warmer climates, you can plant dill in the late fall months or even in February or March, according to the University of Florida IFAS Extension. Plant the seeds about 1/4 inch under the soil and space the rows about 2 feet apart. Space seeds about 2 inches from each other, or six seeds to each foot.

Emergence

• Dill seeds usually germinate in about 10 to 14 days. After they have emerged, wait until they are about 2 inches tall and then thin them until the plants are about 10 to 12 inches apart. As noted by the University of Minnesota Extension, it is especially important to keep the soil moist and weed-free during this period. If you do transplant your dill seedlings, wait for an overcast day or transplant them in the late afternoon. Dill is prone to transplant stress, and hot sun will aggravate the problem.

Growing Season

• Keep the soil moist throughout the growing season, but avoid overwatering. Once the plants are about 6 inches tall, add a thin layer of mulch to prevent weeds and help the soil retain moisture. Mulch will also contribute to soil fertility by increasing organic matter levels. Frequent use of fertilizer is usually not necessary, but the University of Minnesota Extension does recommend applying a light 5-10-5 fertilizer feeding in the late spring months at a rate of about 3 ounces per 10 feet of row.

Harvest

• You can harvest dill leaves at any point of the growing season before the flowers open. If you want to harvest dill seeds, wait about two to three weeks after the dill flowers. Cut the flower stems and hang them upside down with a bag placed below them. As the flowers and seeds dry, the seeds will drop into the bag. If you want to use the dill for pickles, you can simply use a flower head with a bit of stem and leaves still attached. The flowers should contain seeds, although the seeds do not need to be fully mature.