Fernleaf Dill...

POPULAR NAME: Fernleaf Dill
LATIN NAME: Anethum graveolens

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BRIEF DESCRIPTION: Valued both for the piquant flavor of its feathery, blue-green leaves and its crunchy seeds, dill also makes a pretty addition to an edible landscape or cottage garden. Flat heads of lacy yellow flowers decorate the 3- to 4-foot-tall stalks of bright, green, feathery leaves as this annual herb matures. Plants grow 1½ feet wide. The cut flowers add a delicate finery to summer bouquets. Greek and Roman warriors wore dill garlands to celebrate their homecomings from battle.

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GERM. DATE: Late May
GERM. TIME: 7-14 days
TRANSPLANT DATE: Early June

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TYPE OF PLANT: Annual, Perennial, Herb
BLOOM CYCLE:
pH LEVEL: Acidic
SEED DEPTH: ¼ inch
HEIGHT OF PLANT: 18-24 inches
WIDTH OF PLANT: up to 1½ feet
PLANT SPACING: 9 inches
ROW SPACING:
DAYS TO HARVEST:

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ZONE REQUIREMENTS: A cool-season annual in zones 2 to 11
FERTILIZER REQUIREMENTS:
LIGHT REQUIREMENTS: Full sun
WATER REQUIREMENTS: Moist
SOIL REQUIREMENTS: Rich, well-drained soil

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DISEASE PROBLEMS:
PEST/INSECT PROBLEMS: Parsley worms, Carrot weevils
SOLUTIONS:

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HOW TO GROW: In the South, sow seeds in garden in early spring and again in late summer. In cool climates, sow every few weeks from spring through summer. Thin to 6 to 18 inches apart. Will self-sow and perpetuate from year to year, if allowed to go to seed. Doesn’t transplant well. Stake if strong winds threaten plants.
HARVEST NOTES: Harvest entire tender young plants or snip leaves from growing plants for cooking and freezing. Harvest seeds in fall for breads and pickling. When seed head turns brown, enclose in paper bag, secure around stem, and shake seeds into bag; store.

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SPECIAL CARE/NOTES: Plants mature too quickly in hot weather. Will self-sow and perpetuate from year to year, if allowed to go to seed. Doesn’t transplant well. Stake if strong winds threaten plants.
STORE BY:
PRESERVE BY: Freezing, drying
USES FOR PLANT: The leaves can be eaten fresh or used in cooking. Harvested seeds can be used for breads and pickling. The cut flowers add a delicate finery to summer bouquets.