Herb - Dill, Mammoth Long Island
Anethum graveolensA vigorous variety that seeds readily. Popular for pickling. Plant can grow up to 4' tall if given the chance. One of the best producers of seed heads. Easy-to-grow. Direct seed in spring or late summer. Moderately frost-tolerant. Full sun. Annual.
|Average Seed / oz||Seed / 100' Row||Average Yield / 100' Row||Days to Harvest|
|Planting Season||Ideal Soil Temp||Sun||Frost Tolerance|
|Spring/Summer||45-75°F||Full Sun||Lightly Tolerant|
|Sowing Method||Seed Depth||Direct Seed Spacing||Seeds Per Packet|
|Transplant or Direct Seed||1/8"||8-12"||600|
|Mature Spacing||Days to Sprout||Production Cycle||Seed Viability|
Dill is an annual that prefers well-drained and slightly acidic soil. Choose a site with full sun. Provide moderate water.
Direct sow dill seed outdoors in spring after all danger of frost has passed. Optimal germination occurs when soil temps are 45-75°F. Sow seeds 1/8" deep and 4-6" apart. Seeds will sprout in 7-21 days. Thin seedlings so that mature plants are 8-12" apart.
For multiple harvests, plant seeds every 2-3 weeks. In areas with hot humid summers, dill may bolt, but can be replanted again when temps cool in the fall.
Harvest leaves anytime during the growing season and seeds as they mature in summer.
Dill self-sows readily in the garden. Seeds mature in summer-fall. Collect seeds when flowers have dried and turned brown. Store seeds in a cool dry place. Seeds will remain viable for 3-5 years.