How to Grow Dill

Growing guide

Overview

Dill is a fast-growing annual herb with feathery blue-green leaves and umbrella-like yellow flower heads. Gardeners love it for its fresh, tangy leaves used in pickles, salads, and fish dishes, and for its ability to self-seed and return year after year. It thrives in full sun and well-drained soil, and it is easy enough for beginners to grow from seed.

Soil & planting prep

Dill grows best in well-drained sandy or loamy soil with a pH between 5.5 and 6.5. Work 1–2 inches of compost into the top 6 inches of soil before planting. Sow seeds 1/4 inch deep and 1 inch apart, then thin seedlings to 12–18 inches apart once established.

When to plant

Direct sow dill seeds outdoors 2 to 4 weeks before your average last spring frost date, as soon as soil can be worked. Dill tolerates light frost, so early planting is safe. For a continuous leaf harvest, sow a new small batch every 2 to 3 weeks until early summer.

How to plant

1. Choose a sunny spot with well-drained sandy or loamy soil, and loosen the top 6 inches with a garden fork.
2. Sow dill seeds directly in the garden 1/4 inch deep and about 1 inch apart in rows or clusters.
3. Water gently and keep the soil evenly moist until seeds germinate, usually 7–14 days.
4. Thin seedlings to 12–18 inches apart once they have 2–3 true leaves, removing the weakest plants.
5. For steady leaf harvest, sow a new small batch every 2–3 weeks through early summer.

5 common mistakes to avoid

• Transplanting dill from indoor pots or nursery starts often leads to bolting or death because the plant has a deep taproot that dislikes disturbance, so always direct sow seeds where you want them to grow.
• Letting dill flower too early when you want fresh leaves means the foliage turns sparse and bitter, so harvest leaves before flower stalks form or succession sow to avoid summer heat.
• Planting only one batch of dill leaves you with a short harvest window because dill is a fast, short-lived annual that goes to seed in weeks, so sow new seeds every 2–3 weeks for continuous supply.
• Growing dill in heavy clay or poorly drained soil invites root rot and weak growth, so amend with compost or plant in a raised bed or container with sandy, loamy, well-drained mix.
• Harvesting dill leaves after flowering begins gives you tough, bitter foliage, so cut leafy stems before flower heads open and reserve a few plants for seed if you want them.

Harvesting & storage

Dill leaves are ready to harvest about 40–60 days after sowing, once plants have several feathery stems. Cut outer leaves or whole stems near the base before flower stalks form for the best flavor; use fresh leaves within a few days from the fridge, or dry or freeze them for later. To collect seeds, leave some plants to flower and wait until the seed heads turn brown and dry, then cut and hang them upside down in a paper bag.

Companion planting

Dill grows well near tomatoes, cucumbers, lettuce, and onions, and it attracts beneficial insects like ladybugs and lacewings. Avoid planting it next to carrots or fennel, which are in the same family and can cross-pollinate or compete.

Growing in containers

Dill is container friendly: use a pot that holds at least 3 gallons and is at least 12 inches deep to accommodate its taproot. Fill with well-draining potting mix, place in full sun, and water regularly since containers dry out faster than garden beds.

Pro tips

Direct sow — dill does not transplant well. Let some plants go to seed for self-seeding next year. Harvest before flowering for best leaf flavour; harvest seeds once ripe. Good companion for tomatoes.