Dill Bouquet brings feathery blue-green foliage, a distinctive herbal aroma, and fresh flavor to the kitchen garden. Snip tender fronds for potatoes, seafood, dips, and salads, or let some plants develop yellow flower umbels and mature seed heads. This non-GMO heirloom is valued for abundant foliage before flowering. Each packet contains 1000 seeds.

Harvest Timing: Fresh fronds in approximately 40–60 days and seed heads in approximately 70–85 days, depending on weather, planting date, and growing conditions.

Germination Rate: 85%. Test Date: 8/25. OSI.

Culinary Uses

• Pickling: Use harvested fronds and seed heads in tested pickle recipes for classic dill flavor. Follow tested ingredient proportions and processing instructions for preservation.
• Fish and seafood: Add fresh dill to sauces or finish cooked fish with chopped fronds and lemon.
• Dips and dressings: Stir dill into yogurt sauces, sour cream dips, and vinaigrettes.
• Eggs: Fold chopped fronds into scrambled eggs or add to egg salad.
• Potatoes and vegetables: Add fresh dill after cooking to retain its delicate flavor and fragrance.
• Saving the harvest: Dry clean fronds in a well-ventilated place or freeze for later cooking. Store fully dried herbs in an airtight container.

Medicinal Uses

Dill has a history of traditional herbal use for digestive comfort. This is historical context, not evidence that homegrown dill treats a health condition. Use it as a culinary herb, not as a substitute for medical care; consult a qualified healthcare professional about medicinal preparations.

Growing Directions

• Sunlight: Choose full sun with approximately 6–8 hours of direct light for healthy growth.
• Soil: Use well-drained, moderately fertile soil. Avoid persistently waterlogged conditions.
• Sowing: Direct sow about 1/4 inch deep when local conditions are suitable. Dill develops a taproot and is best established without unnecessary root disturbance.
• Succession: Sow small batches every 2–3 weeks during suitable weather to extend the supply of fresh fronds.
• Spacing: Thin seedlings to approximately 12–18 inches apart, following packet guidance and allowing airflow.
• Water: Keep moisture consistent during establishment and active growth without saturating the soil. Heat and drought can hasten flowering.
• Feeding: Dill is a light feeder. Base fertilizer use on soil needs and label directions rather than applying excessive nitrogen.
• Support: Shelter taller plants from strong wind; gently support leaning flower stems if needed.
• Harvest: Snip outer fronds as needed, leaving enough foliage and the central growing point for continued growth. Collect seed heads when they brown and begin drying, before seeds scatter.
• Garden wildlife: Leave some plants to flower for beneficial insects. Dill can also host Black Swallowtail caterpillars; allow spare plants for them if desired.
• Self-sowing: Remove unwanted mature seed heads before they shed if you do not want volunteer plants.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Order Dill Bouquet Seeds Today

Grow aromatic fronds for fresh cooking, classic dill flavor, and a lively herb garden.

Important Disclaimer

Growth and harvest timing vary with climate, soil, temperature, watering, and care. Dill is an annual that can flower quickly in hot weather. Follow local planting guidance, and store unused seeds in a cool, dry place away from heat and moisture. Images illustrate harvested herbs and prepared food; the product is planting seeds.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Lemon-Dill Roasted Baby Potatoes

Use fresh harvested dill, not the planting seeds in the packet. Serves 4 as a side. Preparation: 10 minutes. Cooking: 30–35 minutes.

Ingredients

• 1 1/2 pounds baby potatoes, scrubbed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh Dill Bouquet fronds
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice

Directions

1. Heat the oven to 425°F. Scrub potatoes under running water, halve them, and dry well. Rinse harvested dill and pat dry before chopping.
2. Toss potatoes with olive oil, salt, and pepper. Spread cut-side down in a single layer on a baking sheet.
3. Roast for 30–35 minutes, turning as needed, until browned and fork-tender. Cooking time varies with potato size.
4. Transfer hot potatoes to a bowl. Add fresh dill, lemon zest, and lemon juice, then toss gently.
5. Taste, adjust seasoning, and serve warm.

Options and storage: Add a little minced garlic to the potatoes before roasting if desired. Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days.