||Click here for the site directory.|
|Please consider linking to this site!||Click here to email us.|
Because we believe, for the reasons set forth on the main Herbs directory page, that growing spice plants for seed is not wise gardening, we will not be updating this page--but, for those who disagree, the information here should suffice.
[There is a separate page on leaf dill (dill weed).]
Dill is, we think, one of the great herbs, and is sadly underappreciated and underused in the U.S. Dill is grown for both its dried seeds and its ferny leaf; though the same plant can be used for both purposes, cultivars aimed at one or the other particular use have been bred, so one is best off using different plants, of different cultivars, for the two purposes. This page deals only with growing dill for seed.
Though there is no unequivocal trend to any one cultivar, the kind Bouquet seems to be the dill-seed (as opposed to leaf/fern dill) standard, and is the easy choice.
Dill is in commercial field production in the Canadian prairies, so we should have no trouble growing it hereabouts. The usual advice is "spring", sometimes given as "April". But because we want the soil already warm when we plant out, around here early to middle May might work best.
The general rule for herb and spice plants is that their soil needs are not demanding, save that the soil must be very well-drained: few herb or spice plants can stand "wet feet". The soil should not be particularly rich, most especially not for flavoring plants we grow for their seed (or fruit), common mis-advice to the contrary notwithstanding: a rich soil will lower the concentration of the "aromatic oils" that give the seed its characteristic flavor, which is the very thing we are growing them for. Plants that are slightly nutrient-stressed (which doesn't mean starved) give better-tasting seed.
Dill is typical of the remarks above. It is apparently crucial to not plant dill anywhere near fennel (or vice versa), lest the two cross pollinate and give bizarre crops. (Indeed, fennel is not a good neighbor to much of anything, and is always best grown somewhere off in a garden corner.)
Direct-seed dill where you want it to grow. Plant dill seed very shallow, or put it on the surface and sift a little sand or fine soil over it. Water well. Be patient: dill seed can take up to 25 days to germinate, though it is more like 2 weeks when the soil is satisfactorily warm at planting time.
When dill plants first flower, they will benefit from a light sprinkling of a fertilizer high in potassium and phosphorus.
Plants are typically cut for harvest when they reach about 12 inches in height. Hang cut plants to dry over a catch-cloth; when they are thoroughly dry (and the seed has turned from green to brown), dump them into a holding bag (which you will later use for threshing them).
When your seeeds are thoroughly dried, thresh the lot: beat the holding bag in which you have collected them against a hard surface to dislodge the seeds. Sift the loose seeds through a 3-inch mesh hardware cloth to remove the chaff. Make absolutely, positively sure the seeds are thoroughly dried before putting them away for storage (in the usual manner for dried herbs and spices: an airtight container stored in a dark place, preferably a cool one).
It is said to be a common practice is to "barber" dill seeds to remove the hair-like strand or whisker found at one end, but in just what this "barbering" consists is not stated in any source we saw.
Besides any links presented above on this page, the following ought to be especially helpful.
Dill - from Gernot Katzer's immensely valuable Spice Dictionary
Dill Seed - a light introduction
Plants For a Future Database: Dill - lots of data on the plant, and links to yet more
If you find this site interesting or useful, please link to it on your site by cutting and pasting this HTML:
The <a href="http://growingtaste.com/"><b>Growing Taste</b></a> Vegetable-Gardening Site
In association with The Book Depository, we offer a library of books on vegetables, including books on growing, specialty cookbooks, plus a few related odds-and-ends books on the topic of vegetables, available for purchase from The Book Depository (never any shipping charges added).
Since you're growing your own vegetables and fruits, shouldn't you be cooking them in the best way possible?
Visit The Induction Site to find out what that best way is!
If you like good-tasing food, perhaps you are interested in good-tasting wines as well?
Visit That Useful Wine Site for advice and recommendations for both novices and experts.
|This site is one of The Owlcroft Company family of web sites. Please click on the link (or the owl) to see a menu of our other diverse user-friendly, helpful sites.||Like all our sites, this one is hosted at the highly regarded Pair Networks, whom we strongly recommend. We invite you to click on the Pair link (or their logo) for more information on getting your site or sites hosted on a first-class service.|
|All Owlcroft systems run on Ubuntu Linux and we heartily recommend it to everyone--click on the link for more information.|
Click here to send us email.
So that you need not be a victim of the "Browser Wars," we have taken the trouble to assure that
this web page is 100% compliant with the World Wide Web Consortium's
XHTML Protocol v1.0 (Transitional).
You can click on the logo below to test this page!
Not every browser renders proper HTML correctly (Internet Explorer famously does not);
We strongly recommend the widely praised free, multi-platform Firefox browser.
Click on the image below to read all about it.
You loaded this page on
Sunday, 22 January 2017, at 00:58 EST.;
it was last modified on Wednesday, 1 July 2015, at 20:38 EDT.
All content copyright ©1999 - 2017 by The Owlcroft Company