How To Grow Dill In Summer – Benefits, Planting, Variety, Care, And Harvest

How To Grow Dill In Summer - Benefits, Planting, Variety, Care, And Harvest
How To Grow Dill In Summer – Benefits, Planting, Variety, Care, And Harvest

The spicy and aromatic herbs on the table are more than just decorations. The delicate aroma of dill whets the appetite. This pungent and aromatic crop is widely distributed on all continents and is especially prized by those who love the subtle flavors of natural appetizers, salads, and side dishes. The leaves, stems, roots, inflorescences, and seeds are used for medicinal purposes in dishes and winter preparations. In this article, we will tell you about the agronomy of dill – how to grow dill, sowing, care, harvest, peculiarities of bush dill cultivation.


Dill (Anethum graveolens) refers to the annual crop of the green, pungent aromatic, or spicy smelling plant group. Its taproot, delicate foliage, and delicate fresh herbal aroma set it apart from other plants in this group.

Europeans have known about this crop and used it for food since the distant tenth century, but even today, large estate owners complain about its strange peculiarities. It reproduces easily and forms a good green block crop in spring and autumn but often leaves the owner without the green he likes during the summer months. Changing varieties, sowing times, sowing depths, and maintaining optimal watering have no apparent effect on the crop. But the clues are all around. It has to do with the genetic memory of the plant.

Dill or vegetable Dill is the only species in the Dill family with a short life cycle. Some botanists tend to place it in the genus Mustard and call it Garden Dill. Often referred to as dill weed or dillweed.

Native to the Mediterranean, Dill has a wide distribution and grows everywhere. It is over 5000 years old and was used by Egyptian doctors as a medicinal plant to relieve headaches (migraines).

According to the Bible, the Pharisees paid a tenth of Dill in parts (seeds, leaves, and stems). Today, Dill grows on every private plot of land, and since the Middle Ages, it has been considered a protection against witchcraft and curses.


All organs of Dill contain beneficial substances, but they are particularly abundant in the fresh leaves. Along with carotenoids in the dill plant are vitamins “C,” “B,” “PP,” flavonoids, and mineral salts. the medicinal base of Dill is the essential oil, which includes carvone, cypressene, and limonene. It is these things that give the plant its characteristic pungent odor.

Dill is used in folk medicine to treat many diseases and ailments. The importance of its medicinal properties is appreciated, and pharmacists have developed medicines recommended for the treatment of chronic coronary heart disease, to prevent angina attacks, and to relieve colic in patients with gastritis. dill water is used to treat colic in infants.

Doctors recommend the use of infusions of leaves and stem in the initial stages of hypertension, as diuretics, wound healing, allergic itching, anti-hemorrhoids, and other indications. In perfume and cosmetic production, Dill seed essential oil is used in the manufacture of toothpaste, cologne, creams.


The main biological characteristic of Dill is its relation to the length of daylight. dill is a typical long daylight plant. Its duration is 10-14 hours, forming only the asexual part of the plant (increase in leaf volume.) It is documented in the genetic memory of Dill that the extension of daylight hours beyond 14 hours is a sign of developmental completion. Therefore, the rate of plant formation of generative organs (flowers, inflorescences, fruits, seeds) is accelerated when 14 hours a day are exceeded.

Early spring and early autumn, when light hours are between 10 and 14 hours, are the most desirable periods for the development of above-ground vegetation. Dill mayflower immediately due to the long daylight hours in summer. Keep this in mind when sowing early varieties with a short growing season in the late season.

Since fresh herbs contain the most essential oils and other nutrients, it is recommended to establish a conveyor belt for fresh Dill harvest. This can be achieved in a number of ways.

  1. Repeat sowing the same variety every 10-12 days.
  2. by sowing different grades of early maturing varieties to control fresh herbs.
  3. by combining the spacing of the seeds and the variety of Dill.


Dill is divided into early, medium, and late varieties. When sowing fresh herbs with varieties, use the following methods.

  1. In March-April and early July-August (depending on the region), sow late-maturing varieties only at recognized intervals.
  2. At the end of May/beginning of June, switch to sowing early-maturing varieties.

This strategy, together with varietal characteristics, will help to have fresh herbs on the table and inflorescences for processed products throughout the warm period. And self-seeding, even when cold weather arrives, will provide another crop of herbs.

Varieties Of Dill - How To Grow Dill
Varieties Of Dill – How To Grow Dill


Dill can be harvested technically one or more times (for greens) and biologically mature for seeds (in inflorescences). The vegetative period of early varieties ranges from 32-55 days from germination to harvest of green bodies and 55-70 days to the green umbrella stage. The growing seasons of medium varieties are 35-55 and 56-99 days, respectively. Late maturing varieties form green masses suitable for harvesting in 38-52 days and for winter harvesting in 62-104 days.

1.Bouquet – ‘Bouquet’ grows to a foot tall at maturity, and the leaves are ready to harvest in 40-60 days. Flowering is quick – only 85-100 days, good or bad depending on your goal, as flowering means the leaves will start to wilt and lose their attractive flavor.

  1. Compatto – ‘Compatto’ is a compact variety with blue-green foliage and a bold, aromatic flavor. It grows to 12-18 inches tall at maturity and is slow to leaf out. Plants are somewhat drought and heat tolerant. It only takes 40-50 days to harvest the leaves. If you are looking for a container herb, this is a perfect size.
  2. Delikat – ‘Delikat’ has rich, thick, dense foliage. It is a reliable producer with high leaf and seed production compared to other Dill varieties. It grows about 10-24 inches tall at maturity, and the leaves are ready to harvest in about 40 days, and the seeds mature in 90 days.
  3. Dukat – ‘Dukat’ Dill, also known as ‘Tetra,’ is a Danish variety that is slower to germinate than other types. It has a rich flavor and is a good choice if your main goal is to harvest leaves for cooking.’ Dukat’ has a high oil content, which makes it particularly aromatic and tasty. This variety tops out at about one to two feet tall at maturity and is perfect for growing in containers. The leaves can be harvested after 40-50 days, and the seeds can be matured in about 90-100 days.
  4. Elephant – ‘Elephant’ is a late flowering variety that blooms slowly – so you can prune the dark green foliage over a longer season. The mild-flavored foliage matures in 60-90 days, and the seeds are ready in 110-140 days.’ Elephant’ matures to a height of four feet tall with a two-foot spread and can be planted in borders or raised garden beds.
  5. ‘Fernleaf’ – A 1992 All-American Selections Award winner, ‘Fernleaf’ grows to 18 inches tall and has a compact growth habit. It is ideal for growing in containers or small herb gardens. Fernleaf’ also makes a beautiful specimen plant in an ornamental garden or is suitable for growing in indoor containers. After cutting, the foliage retains its flavor longer than some other varieties.’ Fernleaf is ready to harvest foliage in 40-60 days and seeds in 90-100 days.
  6. Greensleeves – ‘Greensleeves,’ sometimes referred to as an alternate spelling of ‘Green Sleeves,’ is resistant to drawback and produces large amounts of dark green foliage with a sweet, mild flavor. It grows to a relatively compact height of 30 inches and has a long harvest period. Ideal for growing in containers, you can harvest the leaves in 45 days. The seeds mature in about 100 days.
  7. Hera – ‘Hera’ is slow to leaf out and has dark green, almost blue leaves. Considered a ‘Hera’ variety, the fragrant leaves mature in 40-60 days, and the seeds are ready after 50 days. Growing to a compact size of 12-18 inches at maturity, ‘Hera’ is well suited for container growing.
  8. Herkules – ‘Herkules’, also known as ‘Hercules’, grow to an impressive three feet tall at maturity with lots of long, arching foliage. It produces a large number of flower heads and is very slow to draw. The downside is that older leaves tend to lose some flavor and you may need to put it away due to their height. remove the leaves after 40-60 days. The seeds mature between 90 and 100 days.
  9. Mammoth Long Island – Mammoth Long Island, also known as ‘Mammoth’ or ‘Long Island’ Dill, is a large cultivar. It averages about 3 feet tall but can grow up to 6 feet tall at maturity under the right conditions. It is popular for its large, tasty leaves that are perfect for chopping and sprinkling on fish. Due to its large size, this species may need to be released for sampling. The leaves are ready to harvest in 65 days and the seeds mature about 110 days after planting.
  10. Superdukat – ‘Superdukat’ is a heavy producer with slow flowering. I have harvested this variety for three consecutive months without continuous sowing. Its rich foliage is high in oil and has a strong aromatic flavor.’ Superdukat’ can grow up to five feet tall at maturity. Plants tend to grow evenly and straight, and stems may need to be put on a sample. Leaves take 40-50 days to harvest and seeds take 90-100 days to harvest.
  11. Teddy – ‘Teddy’ is a fast-growing, densely branched, upright plant. The leaves of this cultivar are thicker than the usually delicate and delicate foliage you see on other Dill plants. The dwarf variety ‘Teddy’ is ideal for container growing. Foliage is ready in 45-55 days and seeds can be harvested in 95 to 115 days.
  12. Vierling – ‘Vierling’ is an heirloom variety with dark blue leaves and thick stems. The bolls are very slow. Seed heads are popular with commercial florists for cut flower arrangements. In the garden, it attracts beneficial insects and pollinators.’ Vierling’ is about 36-60 inches tall at maturity. This Dill weed can be harvested after 45 days and the seeds can be sown after 95 days.

Shrub varieties reached technical maturity in 40-45 days and biological maturity in 110-135 days. In the spring crop, the duration of the green harvest ranged from 14 to 35 days.


Dill needs light and permeable soil for the above-ground parts to develop well. They do not tolerate stagnant water. If stagnation occurs, leaves from the petiole to the base of the leaf will appear red, and the growth of the above-ground parts of the plant will be greatly retarded. With increasing acidity, seed germination is delayed, and the growth of the above-ground parts is restricted.

Dill needs a neutral acidity soil.

The requirements for Dill are not very high. Sow seeds immediately when the soil warms to 37-41°F (3-5°C) in a 4inch (10 cm) layer. The sprouts will not die when the temperature drops to 26°F (-3°C). The optimum temperature for plant development is between 46-50°F (8-10°C). Temperatures above 59°F (15°C) will result in a rapid transition to inflorescence formation.

When sown from dry seeds, shoots appear on days 10-20 and grow slowly during the first period (10-12 days). In sparse bushes, they are visibly suppressed by weeds. Seeds should be sown in clean, moist, and loose soil.

  1. Dill prefers a sunny spot. Even light shade will cause the plant to stretch, the stems and leaves to be low, and the leaves to be pale in color.
  2. Dill should not be prepared with lime and ashes.

Antecedents and compatibility with other vegetable crops

  1. Cucumbers, cabbage, tomatoes, beans, and beets are good predecessors under Dill. Dill should not be grown after parsley, celery, or carrots.
  2. Dill can be planted as a second-round after early harvested crops (early potatoes, garlic, onions, early cabbage). Develops well in close planting with other vegetable crops (spinach, salad, onion, garlic, cabbage). Best compatibility with cucumbers and baby carrots.

Soil preparation

Dill is an early crop. Therefore, the soil is prepared for sowing in the fall. Remnants of predecessors and weeds are removed from the site. Mature humus or compost (especially on low fertility soils) 0.5-1 bucket and 25-30 g/11 sq. ft. of nitrocellulose are applied under excavation.

On medium soils, instead of nitrate fertilizer – calcium superphosphate and potash – can be used at 25-30 and 15-20 g/11 sq. ft. respectively. On heavy soils, only phosphorus-potassium fertilizer should be applied. This is due to Dill’s ability to accumulate nitrate. If groundwater is close to the soil, prepare the bed for Dill starting in the fall.