How to Grow Dill: Planting, Care, and Harvesting

Nov 03, 2026by David Schulze

Dill (Anethum graveolens) is one of the easiest herbs to grow and one of the most useful in the kitchen. Its feathery green foliage flavors pickles, fish, and salads, its yellow flower umbels feed pollinators, and its seeds have a stronger flavor all their own. Dill is an annual that grows quickly from seed, and with a few simple practices you can keep a steady supply from spring through fall.

When to Plant Dill

Dill is a cool-season herb that tolerates light frost. Sow seeds directly in the garden in early spring; extension timing varies a little, with some guides sowing a week or two before the last hard frost and others waiting until frost danger has passed, so choose the timing that fits your winters. For a continuous supply of fresh leaves, make successive sowings every two to three weeks through midsummer, and a late summer sowing can produce a fall crop.

How to Plant Dill Seeds

Dill has a taproot and does not transplant well, so sow seeds directly where the plants will grow. Choose a spot in full sun with well-drained soil, sheltered from strong winds, since dill's tall hollow stalks can blow over. Sow seeds about one eighth to one quarter inch deep in rows about two feet apart, and keep the soil moist while they germinate, which takes roughly ten to fourteen days depending on soil temperature. When seedlings are a couple of inches tall, thin them to give each plant room; spacing suggestions range from a few inches to about ten to twelve inches apart.

Caring for Dill Plants

Keep the soil consistently moist while plants establish, then water about one to two times per week, letting the soil dry somewhat between waterings. Dill plants rot when overwatered, so be careful not to keep the ground soggy. Avoid heavy fertilizing: lush growth often has less flavor, and dill generally needs no extra nutrients in soil amended with compost. Keep the bed weed-free and harvest often to keep plants bushy and productive.

Managing Bolting and Self-Seeding

Dill is heat-sensitive and tends to bolt, or flower prematurely, when summer temperatures soar, which ends its leaf production. If leaves are your goal, remove flower stalks as they form to extend the harvest. Dill flavor actually peaks once flowering starts, so some gardeners let a few plants bloom for the best-tasting foliage. If you leave the seed heads in place, dill will readily self-seed, and seedlings will appear in the same spot the following spring.

Harvesting Dill

You can start harvesting leaves about six weeks after sowing, as soon as the foliage is big enough to use, and continue until the flower clusters open. Use dill leaves fresh as soon as possible after picking, since they wilt and lose flavor quickly; you can dry sprigs by hanging them upside down in a warm, well-ventilated place out of direct sunlight. To harvest seeds, cut the flower stalks just before the seeds ripen and turn tan to golden brown, hang them upside down with a paper bag around the heads, and collect the seeds as they drop. Store seeds in an airtight container away from heat and bright light.

Frequently Asked Questions

Why did my dill bolt so soon?

Hot weather triggers flowering in dill, ending leaf production. Sow successive plantings every two to three weeks so a fresh crop is always coming along, water during dry spells, and remove flower stalks when foliage is the goal.

Will dill come back every year?

Dill is an annual, but it reseeds readily. If seed heads are left in the garden and the soil stays undisturbed, new seedlings usually appear the next spring.

What is eating my dill leaves?

Black swallowtail butterfly caterpillars, sometimes called parsley worms, commonly feed on dill. They eat only a few leaves, and many gardeners leave some in place to enjoy the butterflies.

Using Dill in the Kitchen

Dill leaves pair well with fish, potatoes, eggs, and cucumbers, and can be chopped into salads, dressings, and dips. The tiny yellow flowers can flavor dill pickles, and the seeds, which taste stronger than the leaves, work whole or ground in soups, vegetable dishes, and breads.