Dill (Anethum graveolens)
Sun: Full Sun
Cultivate: Sow seeds directly into the ground after the chance of the last frost has passed and soil temperatures hover around 60°. Young plants are difficult to transplant, so just sow outside. Dill prefers rich, loose soil.
Harvest: Both the seeds and leaves from the Dill plant are used. Collect leaves as you need them, but if you are using seeds for pickling, make sure to pick them in the first sowing before the weather gets too hot.
Preservation: Dill seeds can be put in an airtight jar and stored in a cool, dark place. Dill leaves can be dried, but prolonged drying makes them lose their flavor and color. As an alternative, they can be frozen. Fresh Dill seeds/leaves should be used in your pickling endeavors.
Other Varieties: Bouquet (Showy), SuperDukat (flavorful), Long Island Mammoth (commercial), Fernleaf (indoor)
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